- 8 x 20 cm unsweetened pancakes
- For the filling
- Butter, for frying
- Olive oil, for frying
- 250 g portobellini mushrooms, thinly sliced
- Sea salt and freshly ground black pepper
- 2 large bulbs fennel, trimmed and thinly sliced
- For the cream sauce
- 50 g butter
- 35 g flour
- 35 g flour
- 2 cups full-cream milk, warmed
- Sea salt and white pepper
- ½ cup cream
Preheat the oven to 190°C.
To make the filling:
Heat about 1 T butter and 1 T oil in a wide pan. Stir-fry the mushroom until just cooked. Set aside and season lightly. In the same pan, heat another tablespoon or two of oil and one of butter. Add the fennel and cook gently for at least 20 minutes until very soft and starting to caramelise. (If necessary, add more butter or oil from time to time.)
Mix the mushroom and fennel with the reserved cream sauce.
To make the sauce:
In a medium saucepan, melt the butter. Whisk in the flour until smooth, then gradually whisk in the warm milk. Cook, stirring, until smooth and thick. Season to taste. Remove ½ cup sauce and mix with the cream. Set aside for topping. Reserve the rest of the sauce for the filling.
To assemble: Place a pancake on a shallow baking dish and spread with a layer of the filling. Cover with a pancake and repeat. Leave the top pancake plain. Spoon over the rest of the cream sauce.
Bake for about half an hour or until hot and golden.
Allow to stand for 5 minutes before cutting into wedges for serving.
Cook’s note: Serve with fresh rocket leaves.
Per serving: 1230.7 kJ, 7.1 g protein, 21 g fat, 21.8 g carbs