Take Pancake Day to another level with these deliciously savoury Creamy Mushroom & Blue Cheese Pancakes. They’re filled with a simple mixture of mushrooms, crème fraîche and blue cheese, then topped with gruyere before being grilled until crisp and golden.
Creamy Mushroom & Blue Cheese Pancakes
The filling for these pancakes brings together the earthiness of mushrooms with the tang of blue cheese. It would also work well as a starter served on top of toasted sourdough if you don't have the time, or inclination, to make pancakes.
- 1 tbsp Butter or Olive Oil
- 150 g Mushrooms cut into quarters
- 1 clove Garlic crushed
- 2 tbsp Crème Fraîche
- 50 g Blue Cheese
- Handful Fresh Parsley chopped
- 2 Pancakes See Simple Pancake Recipe
- 50 g Gruyère or similar, grated
Pre-heat your grill to a medium-high setting.
Heat a small frying pan over a medium heat. Add the butter (or oil) followed by the mushrooms and fry for 10 minutes until softened.
Mix in the garlic and fry for a further minute, before adding the crème fraîche and blue cheese. Stir until well combined, allowing the cheese to melt into the sauce. Sprinkle over the chopped parsley.
Divide the mushroom mixture between the pancakes. Roll them up and put onto a baking sheet. Sprinkle over the grated gruyère then pop under the grill for 2-3 minutes until melted and golden brown.