Chive pancakes with creamy mushroom filling

This food made its way into our kitchen quite unusually. I was making  wellington steak for the missuz as a special dinner treat, and had some leftover chive pancakes, and creamy mushroom that I used for the steak.

I decided to fill the pancakes and cut them up into little rolls for appetizers. The dinner went amazingly well, although the next day my wife admitted, that the best part for her was the appetizer.

I have not made wellington since, but these pancakes are now regular. 🙂

What you will need:

• 500 g mushrooms, sliced
• 200 ml cream
• handful of chives, minced
• 150 g flour
• 4 eggs
• 2 dl milk
• salt, pepper, thyme to taste

How to make it:

1. In a bowl, mix the eggs with the flour until smooth
2. Gradually add the milk to the mixture, whisking continously
3. Add in the salt, pepper, and chives, mix well and refrigerate for 1-2 hours
4. Melt the butter in a skillet, add in the onions and sauté them for 5 minutes
5. Move the onions to the sides, add in the mushrooms, keeping them separated until the water has evaporated from them
6. Once it’s only the mushrooms and the onions, you can mix them, adding in the salt, pepper, and after 1-2 minutes the cream as well
7. Let your filling simmer for about 10 minutes on low heat, so it is thick enough to actually serve as filling, then put it aside (not too far as you will use it soon enough)
8. Cook your pancakes, fill and serve (tartar sauce optional)