Creamy mushroom and squash pancake rolls

A new way with pancakes - these savoury parcels are full of creamy vegetables, like a cheat's cannelloni.

Serves: 4

Preparation time:  15 minutes

Cooking time:  25 minutes

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You will need

  • 65g plain flour
  • 1 medium British free range Woodland egg, lightly beaten
  • 130ml semi skimmed milk
  • ¼ x 15g pack fresh thyme, leaves picked
  • 1½ tablespoons olive oil, plus extra for greasing
  • 250g white mushrooms, sliced
  • 250g closed cup chestnut mushrooms, sliced
  • 140g pack Taste the Difference mixed exotic mushrooms, torn
  • 30g shallots, sliced
  • 150g butternut squash, peeled and cubed
  • 150g sweet potato, peeled and cubed
  • 2 garlic cloves, crushed
  • 350ml vegetable stock
  • 150ml Sainsbury's half fat crème fraîche
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Recipe Information

Step by step guide to making Creamy mushroom and squash pancake rolls

  1. Place the flour in a bowl, making a well in the centre; add the egg and half of the milk. Whisk to a smooth batter. Mix in the remaining milk and half of the thyme. Leave to rest for 20 minutes.
  2. Lightly grease a 20cm frying pan with a little oil, then pour in enough batter to cover the base. Cook for 45 seconds, flip over and cook for another 45 seconds on the other side until cooked through.
  3. Repeat using all the mixture to make 4 pancakes. Set aside and keep warm.
  4. Meanwhile, in another large frying pan, heat the ½ tablespoon of the oil, add the mushrooms and shallots and fry for 10 minutes. Remove from the pan and set aside.
  5. Add the remaining oil to the pan along with the butternut squash and the sweet potato and fry for 5 minutes until golden. Add the stock, remaining thyme and the garlic, then cover and cook for 7-8 minutes, until the vegetables are just tender.
  6. Stir through the mushrooms and crème fraîche, then season and heat through.
  7. To serve, place a pancake on each plate; spoon a generous amount of filling onto each. Roll up, cut in half on the diagonal and drizzle over a little of the creamy sauce.

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Nutritional information for Creamy mushroom and squash pancake rolls

Nutritional information for Creamy mushroom and squash pancake rolls

Nutrition type per serving
Calories 272 kcal
Total Fat 12.3g
Saturated Fat 5.2g
Salt 0.11g
Sugar 6.9g

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