Summary

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

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Instructions

1. Mix the eggs, 375 ml milk, a pinch of salt and 200 g flour. Let the dough soak for about 30 minutes.
2. 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.
3. 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.
4. Heat the oil in portions in a medium-sized pan. Bake 6 pancakes one after the other.
5. 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.
6. 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.
7. My stove only goes up to 230 °, works too!