Dutch baby pancakes with mushrooms
Easy Red
Appellation(s)
- Moulin-à-vent
Ingredients
- 130g flour
- 70g hazelnut powder
- 30g parmesan, grated
- Pinch of fine salt
- 5 large eggs
- 30cl buttermilk
- 12g butter
- Pinch of salt
- 120g assorted mushrooms
- A few sprigs of thyme
- A few shavings of parmesan
- Salt and ground pepper
Preparation
- Step 1Combine the flour, hazelnut powder, grated parmesan and salt. Set aside.
- Step 2Crack the eggs straight into the blender, add the buttermilk and blitz until smooth. Add the flour mixture and blitz again. Leave batter to stand for 30 mins.
- Step 3Heat oven to 210°C
- Step 4Place 2 small 25-cm ovenproof frying pans in the oven to heat up so they'll be red hot and ready to use. Place a small dollop of butter in each pan and put them back into the oven for 2-3 mins so the butter is completely melted. Pour the batter into the pans and bake for about 15 mins.
- Step 5Meanwhile, slice the mushrooms. Brown the butter in a frying pan, add the mushrooms and cook over high heat for 2-3 mins. Arrange the mushrooms on top of the Dutch baby pancakes, add the parmesan shavings and thyme. Season with salt and pepper. Serve nice and hot.
