Publications
- 2 - eggs
- 250ml - self-raising flour
- 350ml - milk
- 80ml - oil
- 30ml - chopped chives
- 30ml - olive oil
- 400g - pork mince
- 400g - mushrooms, chopped
- 10ml - flour
- 125ml - cream
1. Whisk the eggs, flour, milk and oil together until smooth. Add a pinch of salt and strain the batter through a sieve to ensure that there are no lumps. Stir in the chives. Heat up a medium-sized pan, add a drop of oil and scoop a soup ladle of batter into the pan, tipping the pan so that the entire surface is coated with batter. Cook for a minute or two, flip the pancake over and cook the other side. Repeat until all the batter has been used up (8–10 juicy pancakes).
2. Heat the olive oil in another pan and brown the pork and mushrooms. Season to taste with salt, pepper, nutmeg and your favourite herbs, stir in the flour and fry for a minute. Whisk in the cream and stock and cook until reduced and almost dry.
3. Fill the pancakes and arrange in an oven-proof dish. Sprinkle the cheese over the top and grill until golden brown.
