Baked cheese pancakes

Ingredients for 4 servings:

• 300 ml milk
• 3 eggs
• 125 g flour
• 500 g mushrooms
• 50 g bacon cubes
• 1 m.-sized onion(s)
• 250 g sour cream
• 150 g cheese, grated
• 1 tbsp oil
• some parsley, frozen

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Mix together milk, eggs, a pinch of salt, and flour. Season the pancake batter with a little nutmeg and let it rise for about 10 minutes. Clean and slice the mushrooms. Peel and finely dice the onion. Fry the bacon cubes in a hot pan until crispy. Add the onion and sweat until translucent. Add the mushrooms and sauté for about 2 minutes. Stir in the sour cream, bring to a boil, and simmer for about 3 minutes. Stir in half of the cheese. Season with salt and pepper. Add frozen parsley, if desired. Heat the oil in batches in a non-stick pan. Cook 8 thin pancakes from the batter. Spread 2/3 of the mushroom ragout on the pancakes, roll them up, and place them in a baking dish. Spread the remaining mushroom ragout and cheese on top. Bake everything in a preheated oven (175°C fan oven) for 10-15 minutes until golden brown. 620 kcal per serving