• 65g plain flour
  • 1 medium free-range egg, lightly beaten
  • 130ml semi-skimmed milk
  • 4 sprigs fresh thyme, leaves picked
  • 1½ tbsp olive oil
  • 250g white mushrooms, sliced
  • 250g chestnut mushrooms, sliced
  • 140g speciality mushrooms, torn
  • 30g shallots, sliced
  • 300g prepared butternut squash and sweet potato
  • 350ml vegetable stock
  • 2 cloves garlic, crushed
  • 150ml half-fat crème fraîche


  1. 1

    Place the flour in a bowl, making a well in the centre. Add the egg and half the milk and whisk to a smooth batter. Mix in the remaining milk and half the thyme. Leave to rest for 20 minutes.

  2. 2

    Lightly grease a 20cm frying pan with a little of the oil, then pour in enough batter to cover the base. Cook for 45 seconds, flip over and cook for another 45 seconds on the other side until cooked through. Repeat using all the mixture. Set aside and keep warm.

  3. 3

    Meanwhile, heat ½ tbsp oil in a large frying pan. Add the mushrooms and shallots and fry for 10 minutes, then remove from the pan and set aside.

  4. 4

    Add the remaining oil to the pan. Add the butternut squash and sweet potato and fry for 5 minutes until golden. Add the stock, garlic and the remaining thyme, then cover and cook for 7-8 minutes, until the vegetables are just tender. Stir through the mushrooms and crème fraîche, then season and heat through.

  5. 5

    To serve, place a pancake on each plate and spoon a generous amount of filling on to each. Roll up, cut in half on the diagonal and drizzle over a little of the sauce.

Nutritional Details

Each serving provides
  • Energy 1126kj 269kcal 13%
  • Fat 12.0g 17%
  • Saturates 5.5g 28%
  • Sugars 7.3g 8%
  • Salt 0.74g 12%

% of the Reference Intakes

Typical values per 100g: Energy 318kj/76kcal

Each serving provides

27.4g carbohydrate 3.7g fibre 10.4g protein

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