Exquisite Dutch Brunch: Aromatic Stuffed Pancakes with Roasted Mushrooms & Spinach
Discover an exquisite Dutch-inspired brunch recipe that brings together fluffy stuffed pancakes filled with a savory combination of roasted mushrooms and spinach. This vegetarian dish is perfect for impressing guests at your next brunch gathering or special occasion meal.
Allergens
Eggs, Dairy (in butter), Gluten (in flour)
Ingredients
- 1. All
- purpose flour 2. Almond milk 3. Eggs 4. Salt 5. Roasted mushrooms 6. Fresh spinach 7. Unsalted butter 8. Nutmeg 9. Sugar 10. Olive oil 11. Garlic 12. Onion 13. Vegetable broth 14. Ground black pepper 15. White vinegar
Instructions
- Prepare the stuffed pancake batter by whisking together flour, almond milk, eggs, salt, and nutmeg in a bowl until smooth.
- Sauté onion and garlic in olive oil until tender, then add mushrooms, spinach, vegetable broth, sugar, white vinegar, and ground black pepper to taste. Cook for 5 minutes or until the vegetables are cooked through.
- Lightly grease a non stick skillet with butter and pour about 1/4 cup of pancake batter onto the skillet, cook until golden brown on both sides.
- Fill each pancake with sautéed vegetable mixture, fold in half and set aside.
- Serve two stuffed pancakes per person, garnished with a sprinkle of fresh parsley or chives.
Chef’s Insight
This exquisite dish demonstrates the artistry and sensory appeal of Dutch cuisine, combining the warmth of comfort food with the elegance of fine dining. Each ingredient is carefully selected to create a harmonious balance of flavors that transport you straight to Holland.
Notes
This recipe is perfect for a special occasion or to impress guests with your culinary skills. It's sure to become a go-to dish in your brunch repertoire.