Name: Sweetcorn And Mushroom Filling
Ingredients: 150 g Plain flour; (5oz); 2 lg Eggs; 300 ml Milk; (1/2 pint); 150 ml Water; (1/4 pint); 1 ts Vegetable oil; A pinch of salt; 40 g Butter; (11/2oz); 350 g Mushrooms; sliced (12oz); 1 335 gram can sweetcorn; (11oz); 1 300 millilit bechamel sauce; (1/2 pint); A large bunch of parsley; Salt and pepper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables		Sainsbury4, Sainsbury’s	4	servings

INGREDIENTS

150	g	Plain flour; (5oz)
2	lg	Eggs
300	ml	Milk; (1/2 pint)
150	ml	Water; (1/4 pint)
1	ts	Vegetable oil
		A pinch of salt
40	g	Butter; (11/2oz)
350	g	Mushrooms; sliced (12oz)
1		335 gram can sweetcorn; (11oz)
1		300 millilit bechamel sauce; (1/2 pint)
		A large bunch of parsley
		Salt and pepper

INSTRUCTIONS

BASIC PANCAKE MIXTURE
FOR THE FILLING
1. To make the basic pancakes:-
2. Sift the flour with the salt and make a well in the centre. Break in the
eggs and mix in the flour with a wooden spoon. Gradually add the milk and
water, stirring well so that it becomes completely smooth. Add the oil and
leave to stand in a coll place for 3 hours.
3. Melt the butter and cook the sliced mushrooms briefly in it until they
are cooked but not too softened.
4. Drain the sweetcorn and stir in with the mushrooms.
5. Add this mixture to the bechamel and add the finely chopped parsley.
6. Season to taste with salt and pepper, fill your pancakes and bake in
exactly the same way as for Ratatouille Pancakes.
Converted by MC_Buster.
NOTES : A delicious creamy filling for pancakes.
Converted by MM_Buster v2.0l.

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