WWW.FREI-STYLE.COMChickpea herb pancakes filled with mushrooms
Ingredients
Pancakes:
- 125 gr (1 cup) chickpea flour
- 200-250 ml (1 cup) water
- 1 tsp salt
- pinch of pepper
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp baking powder
- 2 Tbsp olive oil (+ a little more for the pan)
- Fresh herbs, e.g. parsley, thyme, basil
Mushrooms:
- 1 shallot
- 2 Tbsp olive oil
- 500 gr (18 oz.) mushrooms
- 5 stems kale
- Some white wine (or alternatively vegetable stock)
- 1 tsp bouillon powder
- 150 ml (3/4 cup) plant-based cream (i.e. soy)
- Salt & pepper
- Fresh thyme
Instructions
Pancakes:
- 1.Mix all ingredients into a smooth dough and let it rest for approx. 15-30 minutes
- 2.If necessary add some more water
- 3.Bake 3-4 pancakes in a pan with oil
Mushrooms:
- 1.Finely chop the shallots and glaze them in a pan with olive oil
- 2.Add the sliced mushrooms to the shallots
- 3.Sauté for 5 minutes or until they turn slightly brown
- 4.Deglaze with white wine or vegetable stock
- 5.Take the kale off the stems and add it in pieces to the mushrooms
- 6.Sauté shortly, then deglaze with cream and let simmer for a while
- 7.Add the herbs and the fresh thyme
- 8.Fill the pancakes and sprinkle fresh herbs on top, serve with a salad
Notes
Tip from my kitchen: be sure to let the batter rest for 15–30 minutes, then it cooks far more evenly. if it is too thick, a splash of water helps; too thin, a spoonful of flour. the mushrooms need room in the pan – sauté them undisturbed and they turn golden instead of watery. the pancakes taste best warm from the pan, but they also prepare well and travel cold in a lunchbox.