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Homemade French recipe of filled pancakes, also known as crêpes. It's a lovely combination of shrimp and mushroom filling topped with a creamy sauce and cheese. It makes a great starter by serving it one by one, or a lighter lunch or dinner.
Ingredient List for 4 servings:
Pancakes
250
gr
Buckwheat flour
75
gr
Flour
1,5
tablespoon
Salt
750
ml
Water
1
Egg
2
tablespoons
Olive oil
50
gr
Butter
Filling
400
gr
Shrimps
1
Onion
100
gr
Mushrooms
1
Celery
1
tablespoon
Parsley
Sauce
250
ml
Milk
25
gr
Butter
2
tablespoons
Flour
1
pinch
Salt
1
pinch
Pepper
Oven temperature:
180 degrees Celsius
Instructions:
Start to make the pancakes by pouring the 2 flour sorts in a bowl, add the egg and the salt and stir.
Add the water and the olive oil and stir it all together. Let the batter rest in the fridge for 1 hour.
Heat up a frying pan with some butter and pour 100 ml of the batter and fry it on both sides. Continue until all the batter are used.
Time to make the filling by cutting the mushrooms, celery and the shrimps in small pieces, and fry it in a frying pan together with the parsley.
Preheat the oven at 180 degrees Celsius.
Now it is time to make the sauce by melting the butter in a casserole, add the flour and stir together.
Add the milk, salt and pepper, and stir until it gets thicker.
Divide the filling evenly on the pancakes and roll them together. Place them in an oven form.
Pour the sauce over the pancakes and sprinkle the grated cheese as a last layer.
Place the pancakes in the oven for 20 minutes. Take them out and serve them warm.
A selection of recipes from the same country.
This recipe is from
France
The lammele is a soft cake in a shape of a lamb, and is served during the eastern day. This cake can be found in the region Alsace in France, some parts of Germany, and Austria. This cake is a typical symbol of eastern for christan.
Bredele- Alsatian Christmas cookies can be found in many variations of both the shape and taste. Most of them are made with baking powder, egg, flour and sugar as a base. Even though this version it is made with both coconut and chocolate it is not too sweet.
This is a gluten free version of the traditional Alsatian tarte flambée. The taste is a little bit different, but the topping is the same. The bottom is thicker than the original ones do to the gluten free flour, which makes is less stretchy and harder to roll out. With this recipe you can serve all your friends including the ones with gluten intolerance a tasteful tarte flambée.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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