Gratinated pancakes
Gratinated Pancakes with Ham and Chanterelles: A Delicacy That Will Delight Your Senses
Today, I invite you to discover a recipe that combines tradition with a touch of innovation: gratinated pancakes with ham and chanterelles. This recipe is not just a simple meal, but a culinary experience that will take you on a journey of flavors and aromas. Chanterelles, those wild mushrooms with a delicate flavor, pair perfectly with ham and sour cream, offering a dish that will stir both appetite and admiration.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4 large pancakes
Essential Ingredients
For the pancakes:
- 250 ml milk
- 100 ml sparkling water
- 1 egg
- 150 g flour
- A pinch of salt
- A pinch of pepper
- 1 tablespoon of fresh dill, chopped (optional)
For the filling:
- 200 g chanterelles (wild mushrooms)
- 150 g fillet mignon (or high-quality ham)
- 100 g grated cheese
- 1 tablespoon of sour cream
- 1 bunch of green onions
- Oil for frying
- Salt and pepper to taste
- Fresh dill and parsley for garnish
For the gratin:
- 1 egg
- 2 tablespoons of sour cream
- 50 g grated cheese
Step by Step to a Perfect Result
1. Preparing the pancake batter: In a large bowl, whisk the egg with a whisk. Add the milk and sparkling water, mixing well. Gradually incorporate the flour, stirring continuously to avoid lumps. Add a pinch of salt, pepper, and, if desired, the chopped dill. Let the batter rest for 10-15 minutes. This step is essential as it allows the gluten to relax, resulting in fluffier pancakes.
2. Cooking the pancakes: Heat a large skillet or griddle over medium heat. Lightly grease the pan with a drizzle of oil. Pour a ladle of batter into the skillet and swirl it to evenly cover the bottom. Cook the pancake for 2-3 minutes or until the edges turn golden, then flip it over and cook for another 2 minutes. Repeat the process until all the pancakes are cooked. They should be thin and aromatic, ready to be filled.
3. Preparing the filling: In a medium skillet, add a tablespoon of oil over medium heat. Once heated, add the finely chopped green onions and the cleaned and sliced chanterelles. Sauté the mixture for 5-7 minutes, until the mushrooms release their water and become slightly browned. Add the sliced fillet mignon and let it cook for another 3-4 minutes. Finally, add the sour cream and season with salt and pepper to taste. Once the filling is well mixed, remove it from the heat.
4. Filling the pancakes: On each pancake, add a generous portion of the chanterelle and fillet filling, then fold the pancake in half or roll it up. Arrange the filled pancakes in a buttered ceramic dish, taking care to place them in a single layer.
5. Preparing the gratin: In a small bowl, whisk the egg with the sour cream. Pour the mixture evenly over the pancakes in the dish, then sprinkle the grated cheese on top. This layer will form a golden and delicious crust during baking.
6. Baking: Preheat the oven to 180 degrees Celsius. Place the dish with pancakes in the preheated oven and bake for about 15-20 minutes or until the pancakes turn golden and beautifully browned.
7. Serving: Once the gratinated pancakes are ready, remove them from the oven and let them cool for a few minutes before slicing. You can decorate the plate with fresh herbs, such as dill or parsley, for an added splash of color and flavor.
Useful Tips and Tricks
- Vegan option: You can replace the egg and sour cream with plant-based alternatives to create a vegan version of this dish. Use plant-based milk and silken tofu for the filling.
- Choose fresh mushrooms: Chanterelles can be hard to find, but you can use any preferred mushrooms, such as champignon or shiitake, which have a delicious flavor.
- Associated recipes: These gratinated pancakes go wonderfully with a fresh green salad or a garlic yogurt sauce. You can also try a glass of dry white wine for a special evening.
- Frequently asked questions:
- *Can I prepare the pancakes in advance?* Absolutely! You can make the pancakes a day ahead, store them in the fridge, and fill and gratinate them before serving.
- *What other fillings can I use?* Instead of ham and chanterelles, you can use grilled vegetables, feta cheese, spinach, or even chicken meat.
Nutritional Benefits
Gratinated pancakes with ham and chanterelles are not only delicious but also nutritionally balanced. Chanterelles are an excellent source of fiber and nutrients, while ham provides the necessary proteins for the body. Sour cream and cheese add calcium, essential for bone health.
A Personal Note
This recipe for gratinated pancakes with ham and chanterelles reminds me of Sunday meals spent with family, when everyone gathered around the table, enjoying delicious dishes. Every bite was filled with stories and laughter, and the gratinated pancakes quickly became a favorite for all.
Now that you have all the necessary information, you are ready to impress your family and friends with these gratinated pancakes. Enjoy your meal!
Ingredients: For pancakes: milk, mineral water, 1 egg, flour, salt, pepper, dill. Filling: chanterelles, fillet of beef, cheese, 1 tablespoon of sour cream, dill, parsley, green onion, oil. On top we will put an egg, a tablespoon of sour cream, and grated cheese.
