Szalonnás-hagymás-gombás palacsinta – természetesen angolul

Bacon, Leek & Mushroom-filled Mustard Pancakes

serves:4
calories per pancake: 301
fat: 26g
saturated fat: 13g
suitable for freezing: NO

Ingredients:

–       4 x20 cm pancakes, made with 1tbsp wholegrain mustard added to the batter

for the filling:

–       2tbsp light olive oil

–       8 rashers back bacon, roughly chopped

–       2 leeks, sliced

–       250g chestnut mushrooms, sliced

–       150g pack cream cheese with garlic and herbs, e.g., Boursin

–       150ml whipping cream

–       salad, to serve

1.     Heat the oil in a sauté and add the bacon and leeks, then cook for about 5 mins. Add the mushrooms to the pan and cook for the further 7-10 mins over a medium heat, or until the bacon starts to brown, and the vegetables have softened.

2.     Cut the cream cheese into chunks and add to the pan, then pour in the cream. Bring to a simmer, stirring well so that the cheese melts. Simmer for a couple of mins and season with salt and freshly ground black pepper.

3.     Place a hot pancake on a plate and spoon on a quarter of the bacon and leek mixture, then fold the pancakes into quarters. Fill the other pancake in the same way, then serve immediately with salad.

TOVÁBBI SZUPER ANGOL NYELVŰ PALACSINTA RECEPTEKE A 2016. FEBRUÁRI SZÁMUNKBAN TALÁSZ: