Stuffed pancakes

Ingredients for 4 servings:

• 500 g mushrooms, e.g. chanterelles or mushrooms
• 125 g bacon, diced
• 2 onions
• 1 cup of cream
• 300 g flour
• 600 ml milk
• 6 eggs
• 1 bunch of chives
• 1 bunch of parsley
• oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Pancakes: Put the flour in a bowl and mix with the eggs and a pinch of salt. Gradually add the milk until the batter is fairly runny. Add the finely chopped herbs, reserving some of the parsley for the filling. Heat the oil in a pan and portion the batter into the pan, frying until golden brown on both sides. Filling: Dice the onions and sauté in a large pan with the bacon. Slice or dice the cleaned mushrooms and sauté with the onions and bacon for another 10 minutes. Add the remaining parsley and cream and simmer gently. Season with salt and pepper. Serve: Place the pancakes on a plate, spread the mushroom filling on top, and roll them up. A salad goes well with this.