Stir the batter again
Flour can settle during resting. Stir briefly before each portion for similar thickness.
European Recipe
Spelt pancakes with mushrooms and leek
Rest the batter briefly. Cook pancakes and filling fully in separate pans at the same time, then serve together.
Total time
40 min
Calories
504 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
A savoury filling for thin pancakes
Spelt flour, milk, eggs and water make a thin batter. Brown the mushrooms first, then soften the leek in the same pan. This makes four pancakes and two main portions without extra sauce.
Meals
Vegetarian Dinners
Autumn Recipes
Vegetables
Recipe
Spelt pancakes with mushrooms and leek
Thin savoury spelt pancakes with fried button mushrooms, tender leek and parsley.
Ingredients
2 servings
Method
-
1
Rest the batter
Whisk flour, milk, eggs, water and 1 g salt into a smooth thin batter. Rest about 10 minutes, included in preparation time. Meanwhile clean and slice the mushrooms. Split the leek, wash thoroughly and slice finely.
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2
Cook the pancakes
Divide 10 g oil between all batches. In a non-stick pan about 24 cm across, make 4 thin pancakes in total. Stir before each portion and swirl in equal amounts. Cook over medium heat about 2 minutes on the first side and 1 minute on the second until fully set and lightly golden. Cook longer if needed. Keep warm, covered.
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3
Cook filling in parallel
At the same time heat the remaining 10 g oil in a second large pan. Fry mushrooms over medium-high heat about 5 minutes, turning. Add leek and cook over medium heat about 5 to 6 minutes until soft. Stir in the remaining 2 g salt and pepper. Everything must be cooked through and free liquid mostly evaporated. Chop and fold in parsley.
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4
Fill and serve
Divide all the mushroom and leek filling evenly among the pancakes. Fold or loosely roll and serve warm immediately. This makes two main portions, each with half the pancakes and filling.
Kitchen know-how
Tips for Spelt pancakes with mushrooms and leek
Avoid a watery filling
Let most mushroom liquid evaporate before filling. This helps keep pancakes from becoming soggy when served.
Variations
How to adapt this recipe
Use the same amount of type 405 wheat flour instead of spelt. Liquid needs and nutrition may differ.
Use the same trimmed weight of chopped oyster mushrooms. Fry until fully cooked; timing and nutrition may differ.
Nutrition per serving
504kcal
53.6 gCarbohydrates
25.5 gProtein
19.5 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Spelt pancakes with mushrooms and leek
No. The base recipe has no added sugar. Fill the mild pancakes with the savoury mushroom, leek and parsley mixture.
With the stated pan size, it makes four thin pancakes. Each main portion contains half the total batter and filling.
Yes. Soil can sit between its layers. Split it lengthways and wash thoroughly between the layers, then slice finely.
No. The base contains only the stated mushroom and leek filling. Additional cheese or sauce is outside the nutrition estimate.
Keep cooking