Breton Pancakes Stuffed with Asparagus (with a delicate mushroom sauce)
Recipe Gluten-free, dairy-free (casein-free) and hypotoxic
This recipe yields 8 to 10 pancakes. So there will be a surplus of batter that you can refrigerate and use within 2 days.
- 105 g (3/4 cup) all-purpose flour "La Merveilleuse"
- 4 large eggs
- 435 g (1 3/4 cups) plant-based milk substitute
- 30 ml (2 tbsp) margarine (or low-tasting coconut oil)
- 0.5 ml (1/8 tsp) salt
- 30 ml (2 tbsp) olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, pressed or minced
- 227 g (8 oz) cremini mushrooms, sliced
- 2.5 ml (1/2 tsp) salt
- 75 ml (5 tbsp) all-purpose flour "La Merveilleuse"
- 500g (2 cups) plant-based milk substitute
- 2.5 ml (1/2 tsp) ground coriander
- 1 ml to 2.5 ml (1/4 tsp to 1/2 tsp) grated nutmeg**
- Pepper, to taste
- 20 asparagus spears
- Put all the ingredients in the blender until smooth.
- In a preheated skillet brushed with oil, pour 65 ml (1/4 cup) to 85 ml (1/3 cup) of the mixture in the center of the pan and turn it, for a nice thin, round pancake.The pancake will be ready to turn when the sides rise and it is golden underneath.
Sauce and garnish:
- In a medium saucepan, heat oil and fry onion and garlic for 5 minutes over medium-low heat. Add mushrooms and salt and continue cooking over low heat until mushrooms have lost excess water.
- Remove from heat and add flour, stirring with a wooden spoon.
- Then add the plant-based milk substitute, stirring with a whisk, to avoid lumps. Add coriander, nutmeg and pepper and return to heat.
- Whisk the mixture to a boil over medium heat and cook until the sauce thickens. Set aside.
- Steam the asparagus and immediately rinse it in cold water to prevent it from continuing to cook.
- Place a pancake on a plate and spread a little mushroom sauce on top.
- Place 5 asparagus spears in the centre and roll.
- Top with mushroom sauce and enjoy!
Enjoy my delightfully crispy Breton pancakes stuffed with asparagus and a delicate mushroom sauce.
* The success of a good pancake lies in its cooking (for my part, I like to use a cast iron crepe pan). Heat your pan over medium heat, brushing with oil. Afterwards, keep your skillet over medium-low heat and always brush with oil between cooking. To find out if the pan is hot enough, pour a little batter in the centre. If it immediately sizzles, it's ready.
** To grate the nutmeg, simply use the fine side of a cheese grater. For this recipe, I really prefer freshly-grated nutmeg to pre-ground nutmeg. The taste and fragrance this gives to the sauce is second to none!