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MMMMM----------------------FOR THE FILLING--------------------------- 2 Large; flat mushrooms Knob of butter 200 g Soft cheese with garlic and -herbs 1 sm Bunch fresh parsley Preheat the oven to 180C/350F/Gas 4. 1 Sieve the flour and salt into a large bowl and make a well in the centre. Add the egg and milk and whisk vigorously to make a smooth batter. Beat in the melted butter and set aside to rest. 2 Heat a small saute pan. Slice the mushrooms. Add the butter to the warm pan and cook for 1-2 minutes until golden. 3 Add the soft cheese, stirring until melted, season to taste and remove from the heat. Chop the parsley and stir into the mushrooms. 4 Heat a little oil in a small frying pan. Spoon in two tablespoons of the batter and swirl to cover the base of the pan. Cook for a few seconds, flip over and cook the second side. Repeat to make eight pancakes. 5 Spoon the filling into the pancakes and roll up to enclose the mixture. Cut in half and place in a heatproof dish and scatter over the grated cheese and a good grinding of black pepper. 6 Bake in the oven for 7-8 minutes until the cheese is bubbling and golden Remove the stuffed buckwheat pancakes from the oven, garnish with herbs and serve. Per serving: 153 Calories (kcal); 5g Total Fat; (25% calories from fat); 8g Protein; 22g Carbohydrate; 57mg Cholesterol; 196mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 22 (20%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 54.4mg||17 %|
|Sodium 28.3mg||1 %|
|Potassium 194.7mg||5 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 16.3g|
|Protein 5.4g||8 %|
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Calories per serving: 112
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