Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.