Rolled giant pancake with mushroom and feta cheese filling

Ingredients for 4 servings:

• 100 g flour
• 250 ml milk
• ½ tsp salt
• 4 eggs
• 1 onion(s)
• 1 tbsp olive oil
• 200 g mushrooms, fresh
• 1 bell pepper(s), red
• 200 g feta cheese
• 2 tbsp parsley, chopped
• salt and pepper
• n. B. spice(s), seasoning powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Line a baking sheet with parchment paper so that there is an overhang of about five centimeters all around. This works best with a large sheet of baking foil. Preheat the oven to 230 degrees Celsius using top/bottom heat. Chop the onion, clean the mushrooms, and slice them. Wash the bell peppers and cut them into small cubes. Remove the feta cheese from its packaging and crumble it. Heat the oil in a pan and fry the diced onion and mushrooms over high heat. Add the parsley and season to taste with salt, pepper, and seasoning powder, if desired. Then let the mixture cool slightly. Mix the flour, milk, salt, and eggs to make a pancake batter. Fold the mushroom mixture and the diced bell peppers into the batter and spread evenly on the hot baking sheet. Sprinkle the feta cheese on top and then bake in the oven for about 15 minutes. After baking, roll the pancake into a large log directly on the baking sheet using the excess foil and let it rest for another five minutes in the turned-off oven. I always serve the pancake sliced ​​and with salad. But it also tastes delicious cold for dinner.