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🍽️ Pancakes with Mushroom Filling

722 kcal · 30 min · 4 servings

Ingredients

• 5 Eggs
• Salt
• 500 ml Milk
• 250 g Flour
• Ghee
• 1 Onion (finely chopped)
• 2 Garlic cloves (finely chopped)
• 1 tbsp Butter
• 600 g Mushrooms (cleaned, thinly sliced)
• 150 g Crème fraîche
• 1 tbsp Sauce thickener
• Salt
• Pepper (from the mill)
• Nutmeg
• 2 tbsp Parsley (finely chopped)
• 60 g Gruyère cheese

Instructions

1. 1. Whisk all the pancake batter ingredients together well, let it rest for about 30 minutes, then fry 8 pancakes one by one using a little butter. Keep them warm.
2. 2. Sauté the onions and garlic in butter until translucent, add the mushrooms, and cook them for about 5 minutes.
3. 3. Stir in the crème fraîche and thickener, season with salt and pepper, and let the mixture simmer for a few more minutes. Then fold in the parsley.
4. 4. Set aside one-third of the mushroom filling, spread the rest onto the pancakes, roll them up, and place them in a greased baking dish. Top with the remaining mushrooms, sprinkle with cheese, and bake in a preheated oven at 220 degrees for about 15 minutes.

Nutrition per serving

• kcal: 722
• Protein: 30 g · Fett/Fat: 40 g · Carbs: 60 g