Baked pancakes

Ingredients for 4 servings:

• 250 g flour
• 3 eggs
• ½ liter of milk
• 60 g butter
• 40 g flour
• 0.38 liters of milk
• ¼ liter broth
• 150 g herb cream cheese
• e.g. salt and pepper
• n. B. Nutmeg
• e.g. parsley, fresh
• 500 g mushrooms
• 6 slices of cooked ham
• e.g. Parmesan, grated

Instructions

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

needs some time

Mix the first 3 ingredients into a batter and fry 6 pancakes in batches in a hot pan. Now heat 40g of the butter. Stir in the flour and deglaze with 1/4 l of the milk and the stock. Melt the herb cream cheese in it and season to taste. Wash, chop and stir in the parsley. Slice the mushrooms and sauté in the remaining butter. Pour half of the sauce into a bowl and mix in the mushrooms. Stir the remaining milk into the other half. Place a slice of cooked ham on each pancake (you can also omit this) and spread the mushroom sauce on top. Roll up and cut into slices about 3-4 cm thick. Place in an ovenproof dish, spread the remaining sauce on top and sprinkle with Parmesan cheese. Bake in a hot oven at 200°C (top/bottom heat) for about 30 minutes until golden brown.