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Vegetarian, European

Dutch pannenkoeken with cheese and mushrooms

Pannenkoeken are thick Dutch pancakes filled with melted cheese and golden mushrooms. This recipe serves 4, takes 40 minutes, is rated easy, and costs about €2.00 per person. The trick is letting the batter rest and browning the mushrooms well before filling the pancakes.

Tonight I'm making you pannenkoeken, big thick Dutch pancakes filled with melted cheese and golden mushrooms.

Dutch pannenkoeken with cheese and mushrooms
Total time
40 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall, Summer
The kids
They generally like it

A pannenkoek is nothing like a thin French crepe, it's a thick, soft pancake large enough to cover the whole pan. Here it folds around a filling of golden mushrooms and gouda that stretches the moment you cut into it. The contrast between the soft batter and the melted cheese is what makes this dish so satisfying.

This is a comforting weeknight recipe, meat free, budget friendly, and ready in forty minutes flat. Kids love folding their own pancake and watching the cheese stretch, while the salad on the side keeps the meal from feeling too heavy. It's a simple dinner that breaks up the routine without adding extra work.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 250 g
  • Olive oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 3
  • Milk 50 cl
  • Butter 60 g
  • Gouda or raclette cheese, grated 250 g

Fruits and vegetables

  • White mushrooms 400 g
  • Onion 1
  • Chives 1 bunch
  • Green salad 1

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Mix the flour, eggs, milk and a pinch of salt into a smooth batter, then let it rest. 30 min

    Pour the milk in gradually to avoid lumps.

  2. Slice the mushrooms and onion and brown them in a knob of butter over high heat. 10 min

    Don't stir too much, the mushrooms need to brown properly.

  3. Cook one pancake at a time in a large buttered pan, one ladle of batter per pancake. 15 min

    Cook it for ten to fifteen seconds before adding the filling.

  4. Top the pancake, still in the pan, with mushrooms and cheese, cover briefly until the cheese melts. 3 min

    A lid on the pan melts the cheese in about a minute.

  5. Fold the pancakes, sprinkle with chives and serve with the dressed salad.

    Serve right away, the cheese should still be stretchy.

Our tips to get it right

  • Use a wide nonstick pan, that's what lets you spread a thin, even pancake even with a thick batter.
  • Prep all the mushrooms before you start cooking pancakes, so you can move straight from cooking to filling without waiting around.
  • If your batter looks too thick after resting, stir in a splash more milk, it should coat the back of a spoon without pouring off in one go.

The variations

  • Swap the gouda for Swiss cheese or Comté, it will be less stretchy but still rich and tasty.
  • Stir fresh spinach in with the mushrooms for a greener, heartier version.
  • For picky kids, skip the mushrooms and fill the pancake with cheese only, they love the simple version.

What to serve it with

  • Green salad with vinaigrette
  • Vegetable soup to start
  • Applesauce for the kids

Storage

The batter keeps for 2 days in the fridge in a sealed container. Filled pancakes don't keep as well, so it's best to eat them the same day. If needed, reheat a filled pancake in a pan over low heat to melt the cheese again without drying it out.

Questions about this dish

Can I make the batter ahead of time?

Yes, you can make it the day before and keep it in the fridge in a sealed container. Take it out about twenty minutes before cooking so it comes back to room temperature.

What cheese works if I don't have gouda?

Raclette cheese, Swiss cheese, or Comté all work well. What matters is choosing a cheese that melts easily and has some flavor.

How do I keep the pancakes from sticking to the pan?

Butter the pan lightly between each pancake and let it heat up before pouring the batter. A hot nonstick pan solves almost every sticking problem.

Can pannenkoeken be frozen?

Plain pancakes, without filling, freeze well laid flat with parchment paper between them. Thaw them first and then add the filling, since cheese and mushrooms don't freeze well.

How long does it take to make pannenkoeken, thick Dutch pancakes filled with melted cheese and mushrooms, served with a salad?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in pannenkoeken, thick Dutch pancakes filled with melted cheese and mushrooms, served with a salad?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pannenkoeken, thick Dutch pancakes filled with melted cheese and mushrooms, served with a salad cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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