Dutch Pancakes with Creamy Gorgonzola Mushrooms and Arugula

FOR THE PANCAKES:

Whisk the flour, salt and milk together thoroughly until no lumps remain.

Next, slowly pour the beaten eggs into the batter as you whisk. Continue until very smooth.

Finally, whisk in the melted butter until smooth. The batter will be runny.

Heat a 9” non-stick skillet over medium-low heat. It is ready when you can splash a bit of water on the pan and the beads begin to dance around immediately upon hitting the surface.

Pour a small amount of vegetable oil in the skillet and move it around to coat before each new pancake is cooked. Pour about 1/3 cup of batter into the pan and move the pan around to distribute the batter evenly. When the edges start to firm up, use a long skinny spatula to lift the side of the pancake. Check to see if it has become golden brown on the bottom. When it has, use the spatula to carefully loosen the entire pancake from the pan, then flip quickly. Cook for an additional minute or so until the other side is also golden in color. Keep cooked pancakes on a baking tray in a warm oven (200°F) until the whole batch is finished.

FOR THE GORGONZOLA MUSHROOM SAUCE:

Melt the first 2 tablespoons of butter in a skillet over medium-low heat. Sauté the onions until tender, then add the mushrooms and cook just until they begin to soften. Transfer to a separate bowl.

Melt the other 2 tablespoons of butter over low heat, then whisk in the flour. Keep stirring for a couple of minutes until the flour is totally dissolved, but be careful not to burn it!

Pour in the milk. Turn the heat up to medium-low and whisk for about 5-10 minutes until thick. Melt in the Gorgonzola. You can add more or less depending on how strong you like the cheese flavor. Season with salt and pepper to taste.

Serve over warm rolled Dutch pancakes and garnish with arugula salad.