Rick Stein's buckwheat pancakes with mushrooms and eggs - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rick Stein’ s buckwheat pancakes with mushrooms and eggs By You Magazine - November 3, 2019 You might think these are from Brittany and Normandy, but those from the Auvergne also claim ownership. This recipe comes from the town of Salers, famous for its cheese which is similar to Cantal. James Murphy SERVES 4 BATTER 90g buckwheat flour 90g plain flour 1/2 tsp salt 6g fast-action dried yeast 1 large egg 325ml whole milk 225ml warm water rapeseed oil, for greasing FILLING 4 large flat mushrooms, wiped and sliced 2-3 tsp butter or olive oil 4 eggs 150g-200g Cantal, Comté or Gruyère cheese, finely grated a few flat-leaf parsley sprigs, roughly chopped black pepper 1. Begin by making the batter. Pour the buckwheat and plain flours into a bowl and add the salt and dried yeast. Make a well in the centre, break in the egg and whisk it into the flour. Then whisk in the milk and warm water to make a smooth batter. Cover and leave in a warm place to allow the batter to rise for an hour or so – it should be frothy and sweet-smelling. 2. Fry the mushrooms in the butter or oil until tender, then set aside. Heat a 26cm-28cm nonstick frying pan and wipe it with a little oil. Stir the batter to make sure it is well combined. 3. Pour in enough batter to coat the base of the pan and cook over a medium-high heat for 2-3 minutes until it’s golden brown and easily releases from the pan. Flip the pancake over carefully, as they can be fragile. Break an egg into the centre then surround it with a quarter of the cheese. Cook until the white has set then create a square by folding in the edges of the pancake, leaving the centre open. Scatter some of the mushrooms over the egg and cheese. 4. Slide the pancake on to a large baking sheet and keep it warm in a low oven while you make the rest in the same way. Season the pancakes with plenty of black pepper and sprinkle with parsley. Serve with a soft green salad or wilted spinach. Get Rick’ s book with 20 per cent off Rick Stein’s Secret France by Rick Stein will be published on Thursday 31 October by BBC Books, price £26. To pre-order a copy with free p&p for £20.80 until 10 November, visit mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved