(Starter - Makes 6)
Ingredients
Pancakes:
50 g / 2 oz plain flour
1/4 tsp salt
150 ml / 1/4 pt milk
2 medium-sized eggs
25 g / 1 oz LURPAK Slightly Salted Butter - melted
LURPAK butter for frying (optional)
Mushroom filling:
25 g / 1 oz LURPAK Slightly Salted Butter
100 g / 4 oz spring onions, thinly sliced
200 g / 7 oz button mushrooms, quartered
100 ml / 4 fl oz milk
1 tbsp plain flour
50 g / 2 oz blue cheese, e.g. Danish Blue
Accompaniment: 50 g / 2 oz lettuce, e.g. frisée.
Baking time: Approx. 10 min. at 200°C / 400°F / Gas Mark 6.
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Instructions
Pancakes: Mix the flour and salt. Add the milk, eggs and melted butter, and beat the batter together thoroughly. Spoon 3 tbsp batter into a small frying pan (approx. 14 cm / 5" diam.). Bake the pancake on both sides over a moderate heat until light brown. Fry the remaining 5 pancakes in the same way.
Mushroom filling: Put the butter in a cold pan and heat until golden brown. Sauté the spring onions and mushrooms in the butter for approx. 5 mins. Mix the milk and flour, and add while stirring. Add the Danish Blue and allow to melt. Season.
Serving: Place the pancakes in small, ovenproof, individual dishes. Divide the mushroom filling between the pancakes, folding the pancakes over to form semi-circles. Bake in the middle of the oven.
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