Preparation:
Preparation: Whisk eggs with some milk in a
mixing bowl, then gradually add flour, oil and the rest of the
milk. Season with salt, sugar and pepper. Whisk well with a
whisker. Let batter stand for half an hour. In the meantime,
peel and slice mushrooms, and after adding salt, pepper, parsley
fry in oil until soft. Mince or chop half the mushrooms finely
and stir them into the batter. Before frying the first pancake,
coat frying pan with a coffee spoon of oil. No more oil is
needed as batter is "self-oiling".
Procedure: Fry pancakes in the usual way. Over medium heat fry
one side for a minute or two, then using a wide blade knife turn
pancake and fry other side, too. Place on a plate and fill with
remaining mushrooms. Fold into triangle, serve hot.
Reformatted from a recipe
submitted to Good Cooking © '2002 by Good Cooking, Inc.
