Ham Pancake Rolls with Mushroom Cream
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 egg (s)
- 700 ml milk
- 240 g flour
- 3 tablespoon butter
- 250 ml broth, clear
- 150 g herbal cream cheese
- 1 bunch parsley
- 500 g mushrooms
- 4 tablespoon oil
- 75 g cheese (Gouda)
- 6 slices cooked ham
- Salt and pepper, whiter
- nutmeg
Print Recipe
Pin Recipe Instructions
- Mix the eggs with 375 ml of milk, a pinch of salt and 200 g of flour. Let the dough soak for about 30 minutes.
- Heat 2 tablespoons of butter and sweat 40 g of flour in it. Deglaze with 250 ml milk and the stock. Let simmer for about 8 minutes. Add the cream cheese and melt in it. Wash, chop and stir in the parsley.
- Clean, wash and slice the mushrooms. Heat 1 tablespoon butter in a saucepan, then sweat the mushrooms. Mix in the seasoning and half of the sauce.
- Heat the oil in portions in a medium-sized pan and fry 6 pancakes one after the other. Top each pancake with a slice of ham and spread the sauce without mushrooms on top. Roll up the pancakes, cut into slices and place in an ovenproof baking dish.
- Mix the cheese sauce with the mushrooms with 75 ml milk and pour over the pancakes. Roughly grate the cheese and sprinkle over it. Baked for about 5 minutes at 225 ° C (convection) until golden brown.
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