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🍽️ Mushroom Pancake Rolls

476 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 400 ml milk
• 3 eggs
• 1 pinch salt
• butter (for frying)
• 2 tbsp butter flakes
• 2 tbsp breadcrumbs
• 0.5 bunch marjoram
• 1 tsp thyme (chopped)
• 1 tbsp chive rings
• 1 onion
• 400 g mushrooms
• 2 tbsp butter
• salt
• pepper (from the mill)

Instructions

1. 1. Put some flour, a little milk, and a pinch of salt into a bowl. Stir until the mixture is smooth and free of lumps.
2. 2. Add the eggs to the flour mixture. Beat them in well until fully incorporated.
3. 3. Stir in more milk gradually. Add enough milk until you have a smooth, liquid batter.
4. 4. Heat butter in a frying pan until it is hot.
5. 5. Pour batter into the hot pan in portions. Bake about 8 pancakes one after the other.
6. 6. Clean the mushrooms. Chop them very finely.
7. 7. Peel the onion. Chop it very finely as well.
8. 8. Sauté the chopped onion in hot butter.
9. 9. Add the chopped mushrooms to the onion in the pan.
10. 10. Fry the mushrooms and onions. Cook until the liquid has almost completely evaporated.
11. 11. Season the mushroom filling with salt and pepper.
12. 12. Pluck the marjoram leaves from the stems. Set aside a few stems for decoration.
13. 13. Add the marjoram leaves and thyme to the mushrooms in the pan.
14. 14. Distribute the mushroom filling onto the finished pancakes.
15. 15. Fold the sides of the pancakes over the filling.
16. 16. Roll the pancakes up tightly.
17. 17. Grease a baking dish with butter.
18. 18. Place the rolled pancakes into the greased dish.
19. 19. Top the pancakes with butter flakes.
20. 20. Sprinkle breadcrumbs over the pancakes.
21. 21. Preheat the oven to 180 degrees Celsius.
22. 22. Bake the pancakes in the preheated oven. Bake for about 10 to 15 minutes until golden brown.
23. 23. Garnish the finished pancakes with the reserved marjoram stems.

Nutrition per serving

• kcal: 476
• Protein: 18 g · Fett/Fat: 24 g · Carbs: 47 g