Stinging Nettle Pancakes with Morel Mushroom Stew

For a long time, I’ve had a love-hate relationship with stinging nettles. Nettles is one of the first plant of the spring you can forage for food. It marks the beginning of the summer as it’s often the first thing in our garden to end up on our plates. Unfortunately, it just keeps growing ever bigger and in larger quantities. It attempts to infiltrate its stingy stems everywhere, between the raspberry bushes, strawberries and any free space you can find in the garden. I’ve been trying to turn my hate for into love by using it’s stems for colouring wool, but the colour only ends up being a bleak greyish-green.

Luckily, nettle pancakes, by themselves or with mushroom stew, are delicious!

Nettle Pancakes


  • 3 litres of small nettle leaves, washed
  • 30 cl plain flour
  • 10 cl barley flour
  • 80 cl milk
  • an egg or two
  • 1/2 tsb salt


  1. Mix the dough until smooth and add finely chopped nettles
  2. Let it sit for an hour
  3. Cook on a hot skillet with butter

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4

Morel Mushroom Stew


  • 200 g morel mushrooms (boiled twice to remove poison)
  • 35 g butter
  • 1/2 onion
  • salt
  • 1 tbsp plain flour
  • 20 cl cream


  1. Fry the mushrooms on a dry frying pan for a moment until excess water has evaporated
  2. Add butter, onion and salt, and fry for a few minutes
  3. Add plain flour and fry a bit more until slightly browned
  4. Finally, add cream and let the stew sit for about 10 minutes until serving.

Preparation time: 1 hour (if using fresh morels)

Cooking time: 20 minutes

Number of servings (yield): 4

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