Ingredients Edit

Directions Edit

  1. Preheat oven to 400 °F.
  2. Melt 2 tablespoons butter in 5-inch- or 6-inch-round baking dish preheated in oven.
  3. Meanwhile, beat together eggs, milk and flour until smooth.
  4. Season with salt and pepper.
  5. When butter is melted, pour egg mixture into baking dish and place in oven.
  6. Heat 1 teaspoon butter in skillet over medium heat.
  7. When hot, sauté onions until translucent, about 5 minutes.
  8. Add red peppers and peas, and cook 2 minutes more.
  9. Remove mixture from heat and set aside.
  10. Thinly slice mushroom caps and stems.
  11. Heat remaining 2 teaspoons butter in skillet over medium heat.
  12. When hot, sauté mushrooms 5 minutes, or until browned.
  13. Add wine and cheese, return onion mixture to skillet, season with salt and pepper and cook 2 to 3 minutes more.
  14. Bake pancake for 15 minutes.
  15. When puffed and golden, remove from oven, heap savory mixture into center, garnish with fresh thyme or chives and serve—pancake may deflate slightly as it cools
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