Recipe for Sweetcorn and Mushroom Filling 
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Yield:
4 servings
Ingredients:
Amount Ingredient
BASIC PANCAKE MIXTURE ----------------
150 gm Plain flour, (5z)
2 lrg Eggs
300 ml Milk, (1/2 pint)
150 ml Water, (1/4 pint)
1 tsp Vegetable oil
A pinch of salt
----------------- FOR THE FILLING ----------------
40 gm Butter, (11/2oz)
350 gm Mushrooms, sliced (12oz)
1 x 335 gram can sweetcorn, (11oz)
1 x 300 millilit bechamel sauce, (1/2 pint)
A large bunch of parsley
Instructions:
Instructions: 1. To make the basic pancakes:-

2. Sift the flour with the salt and make a well in the centre. Break in the eggs and mix in the flour with a wooden spoon. Gradually add the milk and water, stirring well so that it becomes completely smooth. Add the oil and leave to stand in a coll place for 3 hours.

3. Melt the butter and cook the sliced mushrooms briefly in it until they are cooked but not too softened.

4. Drain the sweetcorn and stir in with the mushrooms.

5. Add this mixture to the bechamel and add the finely chopped parsley.

6. Season to taste with salt and pepper, fill your pancakes and bake in exactly the same way as for Ratatouille Pancakes.

NOTES : A delicious creamy filling for pancakes.

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