Creamy mushroom pancakes

This makes a lovely light meal for two. Serve with a crispy green salad or coleslaw.

Serves
2
Preparation time
5 minutes
Cooking time
20 minutes

Ingredients

• 4 pancakes                                                 

• 2tsp of vegetable oil

• 150g mushrooms, sliced

• 4 spring onions, finely chopped

• 150mls chicken stock

• 4tbsp half fat crème fraiche

Method

  1. Heat oil in a large frying pan, add mushrooms and spring onions and cook over a medium heat for 5 minutes.
  2. Add 150mls of chicken stock, reduce the heat slightly and cook for 10 minutes or until the liquid has reduced and is thick and syrupy.
  3. Stir in the 4 tbsp half fat crème fraîche.
  4. Lay one pancake on a plate, spoon a quarter of the mushroom mixture over one half of the pancake and then fold over the other half.
  5. Repeat the process with the remaining pancakes.
  6. Transfer pancakes to an oven-proof dish and cook in a pre-heated oven at 200ºC for 10 minutes.
  7. Great served with coleslaw.

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