Summary

Ingredients

• 300 ml milk
• 3 egg (s)
• 125 g flour
• 500 g mushrooms
• 50 g bacon cubes
• 1 medium onion (s)
• 250 g sour cream
• 150 g cheese, rated
• 1 tablespoon oil
• some parsley, frozen

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Instructions

1. Mix the milk, eggs, a pinch of salt and flour. Season the pancake batter with a little nutmeg and let it soak for about 10 minutes.
2. Clean the mushrooms and cut them in slices. Peel onion and chop finely.
3. Leave the bacon cubes in a hot pan until crispy. Add the onion and sweat until translucent. Add the mushrooms and cook for about 2 minutes. Stir in sour cream, bring to the boil and simmer for about 3 minutes. Stir in half of the cheese. Season with salt and pepper. Possibly add frozen parsley.
4. Heat the oil in portions in a coated pan. Bake 8 thin pancakes from the batter.
5. Spread 2/3 mushroom ragout on the pancakes, roll up the pancakes and place in a baking dish. Spread the rest of the mushroom ragout and cheese on top. Bake everything in a preheated oven (convection oven 175 ° C) for 10-15 minutes until golden brown.
6. 620 Kcal per serving