Stuffed Pancake Bag With Grilled Chanterelles By Michel Nilles
Pancakes with a difference – filled with autumn vegetables, grilled mushrooms and light dressing
Prep Time: 00:25 – Cooking Time: 00:30 – Total Time: 00:45
400 g Flour
1 Pack Baking Powder
1 Pinch Salt
750 ml Mineral Water With Carbon Dioxide
300 g Pumpkin
100 g Chanterelles
1 Pce Onion
1 Clove Garlic
4 Tbs Balsamic Vinegar
2 Tbs Olive oil
8 Pcs Spring Onions
750 ml Vegetable Broth
Ground Black Pepper
For yoghurt dressing:
400 g Natural Soy Yoghurt
2 Tbs Coconutcream
1 Ts Fresh Ground Ginger
1 Ts Fresh Dill
1 Ts Fresh Parsley
1 Ts Fresh Chopped Chives
2 Tbs Fresh Lemon
Put the flour, baking powder, salt and mineral water in a large bowl and mix well until a smooth dough has formed. Let the dough rest covered for 15 minutes.
Halve pumpkin and remove seeds. Cut the pumpkin into small pieces. Peel onion and garlic and dice very finely. Put pumpkin in a pan with hot oil and sauté. Add onions and garlic and cook over low heat for 5 minutes. Season with salt and pepper and mash to puree.
Wash the spring onions and halve lengthways. Place the vegetable broth and cook the spring onions for 3-4 minutes. Remove and place in cold water.
In the meantime, prepare the dressing and leave to cool: Mix the yoghurt with the cream until smooth. Peel ginger and grind into the cream. Mix the remaining fresh herbs in and season with salt, pepper, and a little lemon juice.
Heat oil in a pan. Put a ladle of pancake batter in the middle of the pan, possibly spread. When the edges are visibly firm and a little brown turn the pancake, then bake from the other side also golden brown. Put on a plate and keep warm.
Brush chanterelles, cut in half and fry in a grill pan for a few minutes. Season with pepper and salt.
Fill the pancakes with the mashed pumpkin and tie with the leek onion strips into a bag.
Place a few spoonfuls of yoghurt dressing in the middle of a plate, add a pair of pancake pouches and garnish with the grilled chanterelles that are seasoned with balsamic vinegar.