Hearty pancake casserole à la "Björn"

Ingredients for 3 servings:

• 5 eggs
• 400 ml milk
• 400 g flour
• 1 pinch of salt
• 6 stalks of chives
• 1 cup whipped cream
• ½ cup crème fraîche
• 100g salami
• 150 g cooked ham
• 2 tbsp cream cheese
• 1 can of mushrooms
• 2 onions, red
• 500 g cheese of your choice

Instructions

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

Pancakes with a twist

Mix the ingredients for the pancakes and fry them until golden brown, preferably in a nonstick pan. I would avoid using oil in a nonstick pan, but otherwise always add enough oil so the pancakes don’t overcook. If the egg whites start to set when pouring in the pan, the pancakes shouldn’t take longer than 3 minutes. Turn them over briefly at the end. Set the pancakes aside. For the filling, place the salami and half of the ham with the cream, crème fraîche, cream cheese, and chives in a tall, narrow bowl and blend with an immersion blender, adding a little milk if it’s too thick. Top the pancakes with the remaining ham, onions, and mushrooms, spread with the filling, and roll up. Don’t use all of the “sauce.” If you like, you can also roll some of the cheese into the pancakes. Place the rolled-up pancakes in a baking dish, pour over the remaining sauce, and top with cheese. Then bake in the oven at 200°C (400°F) for about 30 minutes, until the cheese is golden brown. Variation: Alternatively, you can use a spinach and salmon filling. Simply mix 100g of spinach and salmon with a little crème fraîche, or arrange slices of the filling on the pancakes. The above sauce also goes perfectly with the filling.