Savory Pancakes

I do like pancakes a lot, best of all with some good old fashioned Dutch syrup. As a breakfast that is, or lunch, not so much for dinner. With my dinner I definitely need to have my veg, as much as possible. I now have found a perfect recipe to have pancakes as a dinner every once in a while, but also not having to miss out on my veg

Savory Pancakes

Lunch or light meal for 2

For the pancakes (about 6)

100 gr flour

1 egg

200 ml milk

Sunflower oil

For the filling:

300 gr bimi (or broccoli), cut in pieces

4 shallots, chopped

Knob of butter

250 gr mushrooms, sliced

1 tsp. dried tarragon

Extra:

Parsley, chopped

Parmesan, grated

For about six pancakes mix the flour with an egg and a pinch of salt, slowly add the milk while stirring. Heat a bit of sunflower oil in a frying pan, add a ladle of the batter and bake on one side till the pancake is dry, then turn and bake for another minute.

Cook the bimi for a minute of five in salted boiling water and put aside. Fry the shallots in the butter. Turn the stove a bit higher and add the mushrooms, fry for about 5 minutes. Add the bimi and dried tarragon and fry for 1 more minute.

Put a pancake on a plate, scoop some bimi on and a bit of chopped up parsley and grated parmesan.

Make sure you keep some pancakes for dessert with just some syrup or custard with warm cherries.