Chanterelle – Finger Food

For the mushroom finger food, mix the eggs with milk, flour, butter and a little salt to a pancake dough. Let it swell for 15 minutes.

Bake in a little clarified butter to thin pancakes.

Clean and chop chanterelles. Peel yellow beet and celery and cut into thin strips.

Peel and finely dice shallots. Sauté in oil until translucent. Add garlic, chanterelle, beetroot and celery and fry briefly.

Stir in parsley and season with salt and pepper.

Spread the filling on the pancakes and roll them up.

Coat with flour, egg and breadcrumbs.

Heat clarified butter and fry the pancakes until golden brown. Cut into slices and serve the chanterelle finger food.

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