Wednesday, 30 October 2013

Galette with Mixed Mushrooms and Gorgonzola Cheese

 
After having so much fun and delicious food in Paris I have been in a french food addiction.
I made few french dishes and twice made savourty panckes to the delight of Hans as he love more savoury food than sweets.
And I have so many plans for making other french food .
In paris you would see in the street shops they selling savoury and sweet pancakes. And the aroma while you walk past these stalls is so tempting, that when we were there Nisha and Ananda ate but sadly I didn't as I had a late lunch and I was not hungy and I wanted to enjoy my dinner in the evening.
 But then I remember saying o both o them when I go back home I am going to try and make them at home.
I have made savoury pancakes before here at home but now after the trip is is getting a craze.
Please read the tip.
 
This is how the final dish looks like. In the other pics I added few pieces of cheese which is optional.


For the pancake: ( 6 to 8 medium size pancake) I got 7 , so it depends on you frying pan.
125 gm flour
a pinch of salt
1 large egg
300 ml milk
1 tbsp of oil ( or you can use melted 1 tbsp of butter)
a little butter for you pan for rubbing before you make your first pancake.

In a blender or food porccessor, blend the eggs, milk,  flour salt and oil  , mix for a minute or untill smooth.
Stir down and repeat if necessary or you can also mix this with hand.
Cover and leave it to rest in your counter for half hour.
Heat a non stick pan with the little butter ( I use butter just for the first pancake and for the rest not as I use non stick pan) 
Lift the pan from the hear and pour few tbsp for a smaal crepe or more for a bigger crepe, tilting and roating the pan to coat the surface.
Cook untill almost dry and lightly browned edges, about 1 minute.
loosen the edge with a metal spatuala and flip the crepe over using the spatuala for 15 seconds or untill lightly browned.
Turn the crepe out onto a clean plate and continue withthe rest of the batter.

For the filling.
50 gm of butter
600 gm Mixed mushrooms (cleaned, I clean with kitchen paper)
1/4 cup parsley
200 gm Gorgonzola cheese  cubed( You can use any other blue cheese you like)
Pepper and salt to taste
In a big frying pan, add the butter and fry the mushrooms till they are soft add pepper and salt and chopped parsley and then add the cheese making sure the cheese is melted and coated through the mushrooms.

Lay a pan cake one the plate spoon on a side 2 to 3 tbsp of mushroom mix, fold the other side over and spoon 2 tbsp of mushroom and fold again till youhave the shape you see in the pic.
Serve warm and enjoy.

Tips:
I made the panckes earlier and kept in a plate . I kept a small piece of baking paper inbetween each of the pancakes.
And when  it was time to eat just made the filling, heated the panckes in the MW for few 3 minutes utill all if them were warm and then filled it up and served.
If you are giving two pancake per person ( which i did) i filled the pancakes and then when the first one was finished eating by my family I just reaheted the other pancake in the MW 2 minutes and served so like this you have hot filled pancakes to enjoy.
 

9 comments:

Gloria Baker said...

what beatiful galette Finla and Im hungry now!!! xo

Angie Schneider said...

I love the cheesy mushroom filling! So yum!

Vaishali Honawar said...

Anything with mushrooms is a hit with me. These look amazing.

Cakelaw said...

This looks delicious Finla - I'd love this for breakfast.

sra said...

You have so much energy, you make such involved recipes

Jaya M said...

Love teh mushroom and cheese filling and that makes the crepes even more delicious..hugs and smiles

Yelena Strokin said...

Aren't the the best? Love the savory pancakes, specially with mushrooms-) Perfect for breakfast, lunch and dinner-))

Bombay-Bruxelles said...

Love your crêpe and galette pics... I already told you ... there are cheese haters at home, so this is only one rare treat for me :-)

Suja Manoj said...

Love the filling,looks so delicious.