Make these mushroom pancakes, then check out our American pancakes, savoury pancakes, baked pancakes and more pancake recipes.


  • for frying butter, plus extra for the tray
  • 250g chestnut mushrooms, sliced
  • 1 clove garlic, crushed
  • 6 tbsp half-fat crème fraîche
  • a handful basil, chopped
  • 100g brie, sliced
  • 3 large flour tortilla wraps, halved
  • finely grated to make 2-3 tbsp parmesan (or veggie alternative)
  • olive oil
  • to serve (optional) dressed green salad


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6 and butter a baking dish. Heat a large knob of butter in a frying pan and fry the mushrooms with seasoning until tender, adding the garlic halfway through. Stir in 3 tbsp of the crème fraîche and the basil. Divide the mushrooms between the wraps, top with the brie and fold up into triangles. Dot the rest of the crème fraîche on top. Scatter over the parmesan, drizzle with oil and bake for 10-15 minutes or until golden and bubbling. Serve with a green salad, if you like.

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