Hearty Pancake Casserole À La Björn
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the dough:
- 5 egg (s)
- 400 ml milk
- 400 g flour
- 1 pinch (s) salt
For the filling:
- 6 stalks chives
- 1 cup whipped cream
- 0.5 ½ cup crème fraîche
- 100 g salami
- 150 g cooked ham
- 2 tablespoon cream cheese
- 1 can mushrooms
- 2 onion (s), red
- 500 g cheese your choice
Print Recipe
Pin Recipe Instructions
- Mix the ingredients for the pancakes and fry the pancakes, preferably in a Teflon pan, until golden brown. I would do without oil in a Teflon pan, otherwise always add enough oil so that the cakes don`t get too dark. If the egg white stagnates in the well preheated pan when pouring, the flatbreads should not take longer than 3 minutes. Please turn it around again briefly at the end.
- Set the pancakes aside.
- For the filling, put the salami and half of the ham with the cream, crème fraîche, cream cheese and chives in a narrow, tall container and puree with a hand blender, possibly adding a little milk if it is too thick.
- Cover the pancakes with the remaining ham, onions and mushrooms, brush with the filling and roll up. Please do not use up all of the sauce. If you want, you can also roll some of the cheese into the pancakes.
- Place the rolled up pancakes in a baking dish, pour the remaining sauce over them and top with cheese. Then bake in the oven for about 30 minutes at 200 degrees, until the cheese is golden brown.
- Variation:
- As an alternative, you can also use a spinach and salmon filling. Simply mix spinach and salmon, 100 g each, with a little crème fraîche or place as slices on the pancakes. The above sauce also goes well with it.
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