Swedish pancake with chanterelles and lingonberries
This is the perfect time to take a walk in the forest and pick mushrooms. Up here in the north, right now, as fall is up on us, the forests are full of mushrooms of all kinds.
The most popular mushrooms are the yellow chanterelle – the gold of the forest. When you find them, growing beneath pinetrees and birchtreas, it´s pure joy. You feel like you struck…gold.
But as a tastier “cousin” to the gold of the forest the Trattkantarell ( small brown chanterelles) is outstanding. More flavour I think and not so “pretentious”. The grow like crazy at the moment but can be hard to spot.
I´ve learned from a mushroom expert that if you find one or two, just t sit down and look around you and you will suddenly spot hundreds of them.
And these mushrooms are perfect in a soup, but also as a stew, and yesterday, I happened to have al the ingredient in my pantry, to do a Swedish version of a suffer crepe.
SWEDISH PAN CAKE WITH CHANTERELLES AND LINGONBERRIES
400 g chanterelles
2 cloves of garlic
2 tbsp plain flour
about 1 cups milk
lingonberries or lingonberry jam
1 cups flour
2 tablespoons melted butter
2 cups milk
1 pinch of salt
grated mature cheese (Västerbotten)
HOW TO DO IT
1. Whisk together eggs, flour1 cup of milk until smooth.
2. Add 21 cup of milk, melted butter and salt.
Let the batter swell while you prepp the other ingredients.
3. Melt the butter and bake thin pan cakes. Not to high heat and not too much batter. Just so it covers the bottom of the pan. Turn the pan cake after one minute.
1. Finely chop onion and garlic. Clear and rough chop the mushrooms.
2. Fry in butter and salt.
3. Sprinkle with flour and stir. Add milk and stir until you have a stew. Season with salt.
Add about 2 tablespoons of chanterelle stew in the center of each pancake. Grate over a little Västerbotten and top with a tablespoon of lingonberries. Fold the pancake and flip it over. Garnish it with some lingonberries, grated cheese and a fresch thyme.
To drink? Ice cold milk!