Pancakes stuffed with mushrooms and prawns
Mushrooms
- 100 g of seasonal mushrooms (mushrooms, yellow stilts, hedgerows, porcini mushrooms and mushrooms)
- 100 g of peeled prawns
- 1 garlic
- Parsley
- 1/2 cup of cognac
- Extra virgin olive oil
- · For pancake paste:
- 1 l of milk
- 5 whole eggs and a yolk
- 50 g sugar
- 110 g butter
- 275 g flour
- A pinch of salt
-
Preparation
Wash the mushrooms and chop.
In a pan with a drizzle of extra virgin olive oil, sauté the mushrooms and prawns with a little salt and pepper. When they have drunk all the water they have released, flame them with cognac.
Add the garlic and parsley and season with salt.
Once you have the pancake paste done, with all the ingredients mixed, soak a pan over the fire with a drop of extra virgin olive oil, pour a large tablespoon of pasta and make it cover the surface. When cooked on one side, turn it in a quick motion.
Stretch, fill with mushroom and shrimp filling and roll up.
To assemble the dish, place a bottom of ratatouille (onion, green pepper, eggplant and tomato, all fried), place the pancakes on top, cover with béchamel sauce and grated cheese and gratin. -
- Source: Restaurant El Pi de Sant Just