How to Make Delicious Filled Hunter’s Pancakes from the Oven
Ingredients (Serves 3):
For the Pancake Batter:
- 200g all-purpose wheat flour (Type 405)
- 50g whole wheat flour
- 4 large eggs
- 250ml milk (more if needed)
- 50ml olive oil
- A splash of beer
- Pinch of salt
- Pinch of sugar
For the Filling:
- 300g ground beef
- 500g fresh mushrooms (such as champignons, chanterelles, or mixed wild mushrooms)
- 1 large onion
- 2 stalks of leek
- 2 garlic cloves
- 2 tbsp tomato paste
- Salt and pepper (to taste)
- A splash of port wine
For Topping:
- 100g bacon, crumbled
- Grated cheese (for gratinating)
- Olive oil (for frying)
Preparation Steps:
Total time: 2 hours 50 minutes (includes prep, rest, and baking time)
Prepare the Pancake Batter: In a bowl, whisk together eggs, milk, and beer. Gradually add both types of flour while stirring continuously to avoid lumps. Add a pinch of salt and sugar to taste. Let the batter rest for at least 2 hours (or longer if possible) to allow it to thicken.
Make the Filling: Dice the onion and garlic finely. Clean and slice the leek. Quarter the mushrooms. In a hot pan, heat a little olive oil and brown the ground beef. Add the onions, garlic, and leek, and sauté until softened. Stir in the mushrooms and cook over medium heat. Add tomato paste, seasoning the mixture with salt and pepper, and pour in a splash of port wine. Continue to cook until the filling is dry and flavorful. This ensures the pancakes won’t get soggy later.
Cook the Pancakes: In another pan, cook 4 thin pancakes from the batter, keeping them warm until ready to fill.
Assemble and Bake: Spread the filling evenly across each pancake, roll them up, and place them in a baking dish. Crumble bacon over the top and sprinkle generously with grated cheese. Place the dish under the grill and bake until the cheese is golden and bubbly.
Serve:
This dish pairs beautifully with a fresh green salad. A chilled beer or a dry wine makes for an excellent accompaniment!
