INGREDIENTS

INSTRUCTIONS

Preheat the oven to 180C/350F/Gas 4.  1 Sieve the flour and salt into a
large bowl and make a well in the  centre. Add the egg and milk and
whisk vigorously to make a smooth  batter. Beat in the melted butter
and set aside to rest.  2 Heat a small saute pan. Slice the mushrooms.
Add the butter to the  warm pan and cook for 1-2 minutes until golden.
3 Add the soft cheese, stirring until melted, season to taste and
remove from the heat. Chop the parsley and stir into the mushrooms.  4
Heat a little oil in a small frying pan. Spoon in two tablespoons  of
the batter and swirl to cover the base of the pan. Cook for a few
seconds, flip over and cook the second side. Repeat to make eight
pancakes.  5 Spoon the filling into the pancakes and roll up to enclose
the  mixture. Cut in half and place in a heatproof dish and scatter
over  the grated cheese and a good grinding of black pepper.  6 Bake in
the oven for 7-8 minutes until the cheese is bubbling and  golden
Remove the stuffed buckwheat pancakes from the oven, garnish  with
herbs and serve.  Converted by MC_Buster.  Per serving: 153 Calories
(kcal); 5g Total Fat; (25% calories from  fat); 8g Protein; 22g
Carbohydrate; 57mg Cholesterol; 196mg Sodium  Food Exchanges: 1
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;  1/2 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Lonely? No one understands like Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 216
Calories From Fat: 71
Total Fat: 8.1g
Cholesterol: 63.4mg
Sodium: 784.8mg
Potassium: 549.9mg
Carbohydrates: 28.7g
Fiber: 4.8g
Sugar: <1g
Protein: 10.7g