John Myers
Ingredients for 4 servings:
- 4 eggs
- 250 ml milk
- 125 ml mineral water
- 200 g flour
- 1 pinch of salt
- 1 onion(s)
- 350 g mushrooms
- 20 g clarified butter
- Salt
- pepper
- 1 tsp, leveled herbs de Provence
- 200 g whipped cream
- 1 tsp, heaped cornstarch, mixed with a little milk
- 150 g ham (salmon), slices
- 50 g Parmesan, grated
- Butter, for the mold
Instructions
Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 12 minutes
For the pancake batter, mix all ingredients in a mixer and let stand for 20 minutes. For the filling, dice the onion. Wipe the mushrooms with a kitchen towel and thinly slice them. Heat 10g of clarified butter in a pan and sauté the diced onion and sliced mushrooms. Season with salt, pepper, and herbs to taste. Pour in 100g of cream and simmer for 5 minutes, then stir in the mixed cornstarch until the desired consistency is reached and bring everything back to a boil briefly. Heat the remaining clarified butter in batches and use the batter to make about 8 thin pancakes. Top the pancakes with the ham and mushrooms, roll them up, and cut into slices about 1.5cm thick. Layer the pancake slices in a buttered baking dish, pour over the remaining cream, and sprinkle with grated Parmesan cheese. Bake in a preheated oven at 220°C top and bottom heat for about 10-12 minutes.
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