Vegetarian Savoury Pancakes Recipe with Garlic Mushroom and Brie

Garlic-mushroom-and brie-stuffed pancakes

Name: Garlic-mushroom-and brie-stuffed pancakes
Total time: 40 min
Yield: Serves 3
Ingredients: 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

Preparation and cooking time
- Total time40 mins
Easy
Serves 3

Ingredients

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

Method

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.