Pancake Cordon Bleu

Ingredients for 4 servings:

• 200 g flour
• 300 ml milk
• 2 eggs
• 1 pinch of salt
• 5 g baking powder
• 6 slice(s) cooked ham, juicy
• 6 slices of Gouda
• 400 g mushrooms
• 2 onions
• 1 garlic clove(s)
• Vegetable fat for frying
• Salt and pepper from the mill, to taste
• 1 small can of tomatoes, peeled
• oregano
• basil
• e.g. Gouda, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Clean and slice the mushrooms, peel the onions, halve them and slice them thinly, finely chop the garlic, sprinkle with salt and mash it with the width of a knife. Now braise everything in the pan with the vegetable margarine for approx. 20-25 minutes and season with the spices. In the meantime, you can make the pancake batter. Mix all the ingredients well and knead into a smooth batter. Set aside to swell. Fry 6 pancakes in a pan with a little oil. Place a slice of cheese in the center of each pancake and then the cooked ham. Spread the filling in the center of the cooked ham. Roll up the pancakes and place them in a baking dish. Repeat this process until everything is finished. Purée the peeled tomatoes and season with oregano, basil, salt and pepper. Spoon some over the pancakes and sprinkle with grated cheese. Bake in the oven at 180°C for about 15-20 minutes, until the cheese is golden brown. Serve with a mixed salad.