Swedish Pancakes with Mushrooms
Recipe courtesy of the Mushroom Council.
3 large eggs
2 cups milk
1 cup all-purpose flour
1 tablespoon granulated sugar
Butter, to cook
8 ounces baby bella or button mushrooms
2 tablespoons butter
1/2 cup chopped onion
2 cloves garlic, chopped
1 teaspoon lemon zest
1 cup heavy cream
2 tablespoons chopped fresh chives, plus extra uncut chives for tying (if desired)
1 pound fresh spinach
- For Pancakes: Beat first 5 ingredients together thoroughly. Unlike standard pancakes, you want a smooth, lump-free batter.
- Heat a flat-bottomed skillet or crêpe pan over medium. Add a bit of butter, let melt, and pour approximately 1/2 cup of batter into pan, swirling pan to create an even coating. When edges are dry, carefully slide spatula around edges, then flip and cook for approximately 1 minute more. Remove to a warmed plate and repeat until batter is gone, adding more butter every few pancakes.
- For Filling: Gently wash mushrooms and pat dry. Slice in half lengthwise, then cut into thin vertical slices.
- Melt butter in a saucepan over medium heat. Add onions and cook until translucent. Add garlic and cook for about a minute more.
- Add mushrooms and cook for 5 minutes, stirring often. Add lemon zest, cream, and chives, and cook at medium for 5 minutes, then reduce heat and let simmer.
- Heat a skillet over medium and add a swirl of olive oil. Once heated, add spinach and stir to coat. Cook until spinach is wilted and reduced by half.
- To Assemble: Place 1 pancake on a plate. In the center, place a spoonful of spinach, then spoon over mushroom mixture. Fold edges over to create a square packet. Slide 1 chive underneath, then bring together and tie as if string. Alternately, place spinach and mushrooms in a strip down the pancake and fold sides together.
Makes 4 servings.
Recipe and photograph courtesy of the Mushroom Council.