Recipe: Mushroom and Blue Cheese Pancakes

Sugar and lemon? Pah! I like to go to town with my pancakes. Having encountered all sorts of cheese filled crepes in France, I also prefer them savoury. As it was pancake day last week, I saw a perfect opportunity to use up the last little bits of Roquefort, Epoisses and Vignotte I had left over from an amazing birthday selection I was given a couple of weeks before.

Combined with a load of sliced mushrooms, sautéed until soft with garlic and thyme, it made for a strong, creamy, and somewhat decadent pancake filling.

I won’t bother telling you a pancake recipe, because as you may have gathered from the image, mine weren’t the best, and the filling would be much better nestled inside a paper thin crepe. Cheesy, mushroom filling after the jump.

Ingredients (fills 4 pancakes)

1 punnet of portabella mushrooms

A few nuggets of strong, creamy cheese, together weighing 100-150g

2 cloves of garlic

A few twigs of thyme, leaves pulled off

salt/pepper/olive oil

Directions

Slice mushrooms and heat a little oil in a frying pan. Add the mushrooms along with the garlic, crushed, and the thyme.

Fry gently for 10-15mins until the mushrooms are soft and beginning to get gooey. Season well and put in a bowl.

Break the cheese into small chunks and stir into the mushroom mixture so that it melts.

Divide between fresh, hot pancakes and roll.

Serve with peppery green salad.

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