Gratinated pancakes with cheese and mushroom filling

Ingredients for 4 servings:

• 300 ml milk
• 250 g flour
• 3 eggs
• 30 g butter, liquid
• Salt
• 1 large onion(s), finely diced
• 1 garlic clove(s), finely diced
• 250 g mushrooms, cut into cubes
• Parsley, as desired
• Fat, for frying
• salt and pepper
• 200 g cheese, raclette, gouda or cheddar
• 2 eggs
• 50 ml cream
• 250 ml milk
• 1 tsp cornstarch
• 50 g Parmesan, grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Mix all the ingredients for the pancake batter thoroughly and let it rest for about 30 minutes to swell. In the meantime, finely dice the onion, garlic, and mushrooms and fry them. Season with salt and pepper and mix with the finely diced cheese and parsley. Fry thin pancakes in batches from the batter, spoon the filling onto each pancake and roll them up. Mix the ingredients for the topping thoroughly. Place the pancake rolls in a greased baking dish and pour the topping over them. Bake the pancakes in a preheated oven at 200°C for about 25-30 minutes until crispy and golden brown. A fresh salad of your choice goes well with this. Note: If desired, the filling can also be altered to include finely chopped ham or bacon.