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Pancakes with Flageolet, Artichoke Heart and Mushrooms<

Pancakes with Flageolet, Artichoke Heart and Mushrooms

Submitted By:
Sue Flay

No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
For the pancakes;
Sift the flour into a mixing bowl, add the sea salt and make a well in the centre. Add the eggs, oil and 1/3rd of the milk and mix to a smooth consistency gradually adding the remaining milk then beat well for 1 to 2 minutes. Put a small frying pan over a low heat and brush the insides with oil. When the pan is hot poor in 2 tablespoons of batter and swirl it around to cover the base of the pan. Fry for 1 minute on each side then lift out the pancake and put on a plate until you make the rest (approx 12 in total).
For the filling;
Drain and rinse the beans. Place butter in a saucepan then add the mushrooms and garlic and fry for 4 to 5 minutes until the mushrooms are tender then remove from heat. Drain and roughly chop the artichoke hearts and add them to the mushrooms together with the beans, cream cheese, parsley and season. Mix the ingredients together well. Divide the mixture over the pancakes then roll them up and place them side by side in a shallow casserole dish.
For the sauce;
Melt the butter in a medium size saucepan then stir in the flour and let it cook for 1 minute but don't let it brown. Remove from the heat and add the milk then whisk together. Put the saucepan back over the heat and continue whisking until the sauce thickens. Season with salt and pepper then remove from the heat. Poor the sauce over the pancakes and sprinkle with the grated cheese.
Pre-heat the oven then place casserole dish inside and cook for 35 to 40 minutes at 180ºc until lightly browned
For the pancakes;
125g plain flour
1/4 teaspoon of sea salt
2 medium eggs
2 tablespoons of vegetable oil
200ml of milk
Vegetable oil for frying

For the filling;
1 tin of Epicure Flageolet beans
350g of button mushrooms sliced
2 cloves of garlic crushed
50g of butter
2 cans of Epicure Artichoke hearts
175g of cream cheese
2 tablespoons of chopped parsley
Sea salt
Freshly ground black pepper

For the sauce;
25g of butter
25g of plain flour
400ml of hot milk
Sea salt
Freshly ground black pepper
125g grated cheese