Buckwheat pancakes with a savoury filling
No syrup today: these thin pancakes are filled with fried mushrooms and a spoonful of crème fraîche. Buckwheat gives the batter an earthy flavour; the wheat flour helps when you turn the pancakes.
Editorial team Holland Magazine ·
The province of Drenthe describes how buckwheat from a field managed for nature near the Dwingelderveld is processed into pancake flour. That connection is the starting point for this recipe. The mushroom filling is our own choice, not a traditional Drenthe recipe handed down through generations.
Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.
Equipment
A 24 cm frying pan, a second frying pan, a whisk and a wide spatula.
Ingredients
- 150 g buckwheat flour
- 100 g wheat flour
- 2 medium eggs
- 500 ml semi-skimmed milk
- 2 g salt
- 30 g butter, divided
- 500 g chestnut mushrooms
- 1 onion, about 100 g
- 15 ml sunflower oil
- 100 g crème fraîche
- 10 g fresh chives
- 0.5 g black pepper
Method
- Mix the buckwheat flour, wheat flour and salt. Beat the eggs with the milk, then gradually whisk into the flour to make a smooth, thin batter. Leave to rest for 15 minutes.
- Meanwhile, clean and slice the mushrooms. Peel and finely chop the onion. Snip the chives finely.
- Heat the oil with 10 g butter in the second pan. Fry the onion for 5 minutes over a medium heat. Add the mushrooms and cook over a medium-high heat for 10 to 12 minutes, stirring regularly, until the released liquid has evaporated. Remove from the heat and stir in the crème fraîche, pepper and half the chives.
- Heat the pancake pan over a medium heat and lightly grease it before each pancake with a little of the remaining 20 g butter. Stir the batter and use it to make 8 thin pancakes. Cook each pancake for about 2 minutes until the top is no longer wet, turn it and cook for another 1 minute. Cook a little longer if necessary until the batter is fully cooked.
- Keep the filling covered and warm over a low heat while cooking the pancakes; stir occasionally. Divide it between the pancakes, fold them in half and scatter over the remaining chives. Serve immediately.
Storage
Cool leftovers quickly and refrigerate them, covered, at 4 °C within 2 hours. Eat within 2 days. Reheat a hot meal only once, until it is steaming hot throughout.
Allergens
Contains wheat (gluten), eggs and milk. The wheat flour means this recipe is not gluten-free.
Our own editorial adaptation for home cooking; not kitchen-tested. Quantities and timings are guides; also check the signs of doneness described.