Pancake casserole

Ingredients for 5 servings:

• 4 m.-sized eggs
• 1 pinch of salt
• 0.38 liters of milk
• 200 g flour
• 1 small onion(s)
• 4 tbsp margarine
• ¼ liter of milk
• 2 tsp broth, instant
• 150 g cheese (Emmental)
• ½ bunch parsley, chopped
• 500 g mushrooms
• salt and pepper
• 6 slice(s) ham, cooked
• 5 tbsp milk to thin the sauce
• nutmeg
• Fat for the casserole dish
• 2 tbsp flour
• ¼ liter of water

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Mix eggs, 3/8 l milk, a pinch of salt, and 200 g flour to make pancake batter. Let it sit for 30 minutes. Meanwhile, peel and dice the onion. Fry in a saucepan with 2 tablespoons of hot margarine. Add 2 tablespoons of flour and sweat. Stir in 1/4 l milk, 1/4 l water, and stock and bring to a boil, then simmer for about 5 minutes. Grate the Emmental cheese. Add half of it to the sauce and dissolve it. Stir in the chopped parsley and season to taste. Clean, wash, and slice the mushrooms. Fry them vigorously in 2 tablespoons of hot margarine and season with salt and pepper. Add half of the cheese sauce and stir in. Fry 6 pancakes in batches from the prepared batter in hot oil. Top each pancake with a slice of cooked ham and 2 tablespoons of the mushroom and cheese sauce. Carefully roll up. Cut each roll into three pieces and place in a suitable greased baking dish. Dilute the remaining half of the cheese sauce with 5-6 tablespoons of milk and pour over the rolls. Sprinkle with the remaining Emmental cheese. Bake in a preheated oven at 180°C for approximately 15-20 minutes. Serve immediately.