Cheese pancakes

Ingredients for 4 servings:

• 250 g flour
• some salt
• 5 eggs
• 600 ml milk
• 1 tsp butter, liquid
• some clarified butter
• 1 stalk(s) leek
• ½ bunch parsley, flat
• 1 onion(s)
• 2 tbsp butter
• 200 g raclette cheese
• 50 ml cream
• some pepper
• nutmeg
• 50 g Parmesan

Instructions

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

Delicious casserole

Mix together the flour, salt, and 3 eggs, then add 300 ml of milk and mix to form a smooth batter. Finally, mix in the melted butter. Gradually fry the batter in a pan with a little clarified butter to make thin pancakes. Preheat the oven to 200 degrees Celsius (180 degrees Celsius fan-assisted). Wash the leek, cut into fine cubes, blanch in a pot of salted water, rinse with cold water, and drain. Rinse the parsley, shake dry, and finely chop. Peel the onion, finely chop, and sauté in a pan with 1 tablespoon of butter until golden brown. Remove the pan from the heat and mix in the parsley. Cut the cheese into 5 mm cubes and mix with the onions. Spoon the onion and cheese mixture onto each pancake and roll up. Place the pancake rolls in a greased baking dish. For the Royal, mix 2 eggs with 300 ml of milk and cream well. Season with a little salt, pepper, and nutmeg. Finely grate the Parmesan cheese and mix it with the diced leek. Pour over the rolled pancakes and bake in the preheated oven for about 30 minutes. Serve the cheese pancakes. Serve with endive or lamb’s lettuce.