Lentil & mushroom pancake recipe from Pamaga |
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Ingredientsbasic pancake batteroil for frying 1 large onion (peeled and chopped) 2 cloves garlic (crushed) 25g butter 2 tbsp oil 175g red lentils 275ml water or unsalted stock 397g can chopped tomatoes ½ tsp ground cumin 2 tbsp red wine 225g button mushrooms (wiped & sliced) sea salt freshly ground black pepper 400ml white sauce 50g grated cheese |
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Method1. Using basic pancake batter make 10-12 thin pancakes. Leave them to one side to cool while preparing filling.2. Fry onion and garlic in butter and oil for 5 minutes then stir in lentils, water/stock, tomatoes, cumin and wine. Simmer gently uncovered for 30 minutes. 3. Add mushrooms and cook for 5-6 minutes then season with salt and black pepper. 4. Preheat oven to 180°C. Spread a little of the mixture on each pancake, roll up neatly and arrange in a well greased shallow ovenproof dish. Pour over the sauce, sprinkle with cheese and bake for 30-40 minutes. | |||||||||||||||||||
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