Pancake casserole with mixed mushrooms

Ingredients for 4 servings:

• 250 g flour
• 500 ml milk
• 3 eggs
• 1 tsp salt
• nutmeg
• Oil, for frying
• 1 onion(s)
• 3 garlic cloves
• 3 tbsp clarified butter
• 1 red bell pepper(s)
• 500 g mushrooms, fresh mixed mushrooms
• 1 lemon(s), the juice
• 100 ml wine, Riesling
• 200 ml sweet cream
• Salt
• pepper
• Cayenne pepper
• 1 bunch of parsley
• 150 g cheese, grated Emmental
• Parsley, for garnishing
• Butter, for the mold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Combine the flour, milk, eggs, salt, and nutmeg in a bowl and mix to form a smooth batter. Heat the oil in a pan, add the batter in batches, and fry the pancakes until golden brown (approx. 5-6). Set the pancakes aside. Finely dice the onion and garlic. Heat the clarified butter in a pan and sweat the onion and garlic until translucent. Halve, deseed, and dice the bell peppers. Add to the onions and fry. Clean and wash the mushrooms, pat them dry, slice them, and drizzle with lemon juice. Add to the vegetables and fry briefly. Pour in the wine and cream, and simmer over moderate heat for 4-5 minutes. Season the mushrooms generously with salt, pepper, and cayenne pepper, and stir in the finely chopped parsley. Grease a baking dish, layer the pancakes and mushroom sauce, sprinkle with grated Emmental cheese, and bake in an oven preheated to 180 degrees Celsius for 35-40 minutes. Once the pancake casserole is cooked, remove it from the oven, garnish with parsley, and serve.