Ham – Pancakes – Rolls with Mushroom Cream
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 egg (s), (size M)
- 375 ml milk
- 250 ml milk
- 75 ml milk
- 1 pinch (s) salt
- 240 g flour
- 3 tablespoon butter / margarine
- 250 ml broth, clear (instant)
- 150 g double cream cheese with herbs
- 1 bunch parsley
- 500 g mushrooms
- 4 tablespoon oil
- 6 slices ham, cooked (approx. 200 g)
- 75 g cheese, medieval Gouda
- salt
- Pepper White
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Mix the eggs, 375 ml milk, a pinch of salt and 200 g flour. Let the dough soak for about 30 minutes.
- Heat 2 tablespoons of fat and sweat the remaining 40 g of flour in it. Deglaze with 250 ml milk and the stock. Let simmer for about 5 minutes. Add the cream cheese, melt in it. Season with pepper and nutmeg as desired. Wash, finely chop the parsley and stir in.
- Clean, wash and slice the mushrooms. Heat 1 tablespoon of fat in a saucepan and sauté the mushrooms. Season with salt and pepper as desired. Stir in half of the sauce.
- Heat the oil in portions in a medium-sized pan. Bake 6 pancakes one after the other.
- Top each pancake with 1 slice of ham. Spread the mushroom sauce on top. Roll up the pancakes, cut into slices and place in an ovenproof dish.
- Mix the remaining cheese sauce (without mushrooms) with 75 ml. Milk and pour over the pancake rolls. Roughly grate the cheese and sprinkle over it. Bake under a hot grill or in a preheated oven (electric stove: 250 ° / convection 225 ° / gas: level 4-5) for about 5 minutes until golden brown.
- My stove only goes up to 230 °, works too!
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