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Mushroom and Cashel Blue Pancakes with Mustard Fromage Frais

For Pancakes:
225ml (½ pt.)Milk
90g (3 oz.) Melted Butter or Sunflower oil
2 Eggs
110g (4 oz.) Plain Flour
Pinch Salt
225g (8 oz.) Mushrooms (including some different ones if possible)
60g (2 oz.) Butter
1 tbs. Lemon juice
salt and black pepper
2 tbs cream
110g (4 oz.) Cashel Blue

1 tub Fromage Frais (roughly 8 oz.) (or low fat Crème Fraiche)
1 tbs. Whole Grain Mustard
2 tsp. Honey

For the Pancakes, liquidize the ingredients together and follow my recipe to make 8 large pancakes.
Quarter the mushrooms (or cut into smaller pieces if large).
Fry these in the butter until they are dry and starting to colour.
Season with the lemon, salt and pepper and cook in the cream.
Let this cool.
Cut the cheese into small dice and mix with the mushrooms.

Put a 2 spoonfuls of mushroom mix into the centre of each pancake and roll up.
Pre heat the oven to Gas 6, 200C, 400F
Lay the rolled filled pancakes out on an oiled baking tray and put into the hot oven for about 6 minutes until the cheese is melted.

While they are cooking mix together the fromage frais, mustard and honey to make the sauce.
Serve the Pancakes straight from the oven with the sauce on the side.

February 23, 2009 05:50 PM | 0 Comments
  Martin Dwyer
Consultant Chef