BUCKWHEAT PANCAKES WITH MUSHROOM FILLING

BUCKWHEAT PANCAKES WITH MUSHROOM FILLING
Ingredients
DOUGH
3/4 cup Kialla Buckwheat Flour
1/2 cup Kialla Spelt flour
1 teaspoon coarse salt
1 teaspoon herb salt
1 1/4 cup mineral water
2 eggs

FILLING
300g fresh mushrooms
1 small onion
1 tablespoon butter
1 garlic clove
Just over 1/2 cup sour cream
1 teaspoon vegetable stock granules
2 tablespoon finely chopped parsley
Herb salt and black pepper
1/4 cup each grated Parmesan and Swiss cheese

Method To make the dough, mix the buckwheat flour and the spelt flour with the salt and mineral water, achieving a smooth consistency and leave to rise for 30 minutes. Beat in the egg and cook pancakes in batches. To make the filling cut the mushrooms into quarters and dice the onion. Melt the butter, add the mushrooms and onions and press the garlic into the pan. Braise everything lightly and add the sour cream. Stir in the stock and the parsley; season to taste with salt and pepper. Fill the pancakes with the mushroom mixture and roll them up. Mix the Parmesan and Swiss cheese together. Top pancakes with the cheese and brown lightly under the grill.