For pancakes, sift flour into a bowl and break in egg. Gradually add 125ml (4fl oz) milk, beating to a smooth batter. Pour in another 125ml (4fl oz) milk and beat until smooth.
Brush a non-stick frying pan with oil and pour in enough of batter to coat base. Cook until pancake moves freely, flip and cook until golden. Repeat to make 8 pancakes. Keep warm.
Melt 50g (2oz) butter in a frying pan over a medium heat and fry mushrooms for 4-5 minutes, until soft and just browning. Remove from pan and keep warm.
Melt remaining butter in pan and add 2 tablespoons flour. Cook for 1-2 minutes, then gradually add remaining milk, beating well and allowing to boil between each addition of milk. Simmer for 2 minutes, then stir in mustard, parsley and mushrooms; season.
Preheat grill to hot. Divide mushroom mixture between pancakes, and roll up. Arrange on a greased dish, sprinkle with cheese, if using, then grill until golden. Serve with a green salad, if you like.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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