Pancake casserole

Ingredients for 4 servings:

• 4 eggs
• 375 ml milk
• 75 ml mineral water
• 200 g flour
• 1 pinch of baking powder
• 250 g carrot(s)
• 1 bunch of spring onions
• 250 g mushrooms
• 1 clove(s) garlic
• 400 g turkey breast
• 4 tbsp oil
• pepper
• 200 g whipped cream
• 3 tsp broth
• 2 tbsp mustard
• 50 g cream cheese spread
• 4 tbsp flour – classic roux
• 40 g cheese (Gouda), grated
• Fat for the mold
• Water
• Fat for the mold

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

Whisk together the eggs, a pinch of salt, milk, and mineral water. Whisk in the flour and baking powder and stir in. Let the batter rise for about 20 minutes. Slice the carrots and the spring onions into rings. Slice the mushrooms. Finely dice the garlic. Cut the meat into small cubes. Heat 1 tablespoon of oil in a pan. Fry the meat. Add the onions and garlic and fry for a further 1 minute. Season with salt and pepper and set aside. Gradually heat 3 tablespoons of oil and use the batter to make 6 pancakes, one after the other. Bring 500 ml of water and the cream to a boil. Stir in the stock, mustard, and cream cheese. Thicken with the roux. Cook for 1 minute. Season with salt and pepper to taste. Stir half of the sauce into the meat and vegetable pan. Spread the filling among the pancakes and roll them up. Cut each pancake into 3 pieces. Place pancake rolls in a greased 1.3-liter baking dish. Dilute the remaining sauce with 100 ml of water. Season again with salt and pepper, pour over the pancakes, and sprinkle with cheese. Bake in a preheated oven (200°C for electric ovens, 175°C for fan ovens) for 20-25 minutes.