Stuffed pancakes

Ingredients for 4 servings:

• 4 eggs
• 750 ml milk
• Salt
• 240 g flour
• 3 tbsp butter
• 250 ml broth, clear
• Pepper, white
• nutmeg
• 150 g double cream cheese with herbs
• 1 bunch of parsley
• 500 g mushrooms
• 4 tbsp oil
• 6 slice(s) ham, cooked
• 100 g Gouda, middle-aged

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

For the pancake batter, mix eggs, 3/8 l milk, 1 pinch of salt, and 200 g flour in a bowl. Let the batter rest for about 30 minutes. Meanwhile, heat 2 tablespoons of fat in a saucepan and sauté the remaining flour. Deglaze with 1/4 l milk and the stock. Simmer for about 5 minutes, stirring occasionally. Add the cream cheese flakes to the sauce and melt while stirring. Season with salt, pepper, and nutmeg. Finely chop the parsley and stir in. Clean and slice the mushrooms. Heat the remaining fat in a saucepan and sauté the mushrooms. Season with salt and pepper. Stir in half of the sauce. Heat the oil in batches in a pan. Cook six pancakes. Top each pancake with a slice of ham. Spread the mushroom sauce on top. Roll up the pancakes, slice them, and place them in an ovenproof dish. Mix the remaining cheese sauce with the remaining milk and pour over the pancake rolls. Coarsely grate the Gouda cheese and sprinkle it on top. Bake in a preheated oven at 250°C (225°C fan-assisted) for about 5 minutes.