Swedish Pancakes with Mushrooms

Recipe Courtesy of the Mushroom Council and Stetted

Print This Page

Yield: 4 servings

For the pancakes

• 3 eggs
• 2 cups milk
• 1 cup flour
• 1 tablespoon sugar
• Pinch salt
• Butter, to cook

Beat all ingredients except butter together thoroughly. Unlike standard pancakes, you want a smooth, lumpless batter.
Heat a flat-bottomed skillet or crepe pan over medium. Add a bit of butter, let melt, and pour approximately ⅓ cup of batter into pan, swirling pan to create an even coating. When edges are dry, carefully slide spatula around edges, then flip and cook for approximately 1 minute more. Remove to  a warmed plate and repeat until batter is gone, adding more butter every few pancakes.

For the filling

• 2 tablespoons butter
• ½ cup chopped onion
• 2 cloves garlic, chopped
• 8 ounces baby bella or button mushrooms
• 1 teaspoon lemon zest
• 1 cup cream
• 2 tablespoons chopped fresh chives, plus extra uncut chives for tying (if desired)
• 1 pound fresh spinach
• Olive oil

Gently wash mushrooms and pat dry. Slice in half lengthwise, then cut into thin vertical slices.
Melt butter in a saucepan over medium heat. Add onions and cook until translucent. Add garlic and cook for about a minute more.

Add mushrooms and cook for 5 minutes, stirring often. Add lemon zest, cream, and chives, and cook at medium for 5 minutes, then reduce heat and let simmer.

Heat a skillet over medium and add a swirl of olive oil. Once heated, add spinach and stir to coat. Cook until spinach is wilted and reduced by half.

To assemble:
Place 1 pancake on a plate. In the center, place a spoonful of spinach, then spoon over mushroom mixture. Fold edges over to create a square packet. Slide 1 chive underneath, then bring together and tie as if string. Alternately, place spinach and mushrooms in a strip down the pancake and fold sides together.

Tags: Breakfast, cremini, crepes, Dinner, Lunch, quick, Stetted, white button mushrooms