Buttermilk pancakes with mushroom filling

Ingredients for 4 servings:

• 4 tbsp wheat flour type 550
• 2 eggs
• ½ tsp salt
• 250 ml buttermilk
• 1 pinch of baking powder
• some clarified butter for frying
• 500 mushrooms, brown
• 1 m.-sized onion(s)
• 1 tbsp fresh parsley, chopped
• ½ tsp salt and pepper
• ½ tbsp clarified butter
• 50 ml cream
• 1 egg(s)
• 4 tbsp Parmesan, freshly grated
• some salt and pepper
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

vegetarian dinner

For the pancakes: Make a smooth batter from flour, eggs, salt, buttermilk, and baking powder and let it rise for about 20 minutes. Heat clarified butter in a pan and cook four pancakes from the batter. For the mushroom filling: Peel and dice the onion. Heat the clarified butter in a pan and fry the diced onion briefly. Slice the cleaned mushrooms and add them to the onions. Stir until lightly browned. Add the chopped parsley and season with salt and pepper. For the topping: Whisk the egg, cheese, and cream well. Place a quarter of the mushroom mixture on each pancake and roll up. Place the filled pancakes in a greased baking dish, cover with the cream cheese, and bake in a preheated oven at approximately 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes, until the cheese turns golden yellow. Serve the finished pancakes on warmed plates with a salad bouquet.