Curry Pancakes with Chanterelle Stuffing

For the curry pancakes with chanterelle filling, first mix all the ingredients for the dough well with a whisk. Place in the refrigerator for at least 1/2 hour. In the meantime, prepare the filling.

Clean and coarsely chop the chanterelles. In a pan, sauté the onions in butter. Cut the peppers into small pieces and sauté briefly.

Add the chanterelles and simmer until the liquid has evaporated. Beat the eggs and add to the mixture. Refine with crème fraîche. Keep warm.

Fry the pancakes in oil on both sides. Spread the filling on one half and fold the pancakes over.

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