Summary

Ingredients

For the dough:

• 300 g spelled flour, 630
• 5 egg (s)
• 0.5 ½ teaspoon, leveled salt
• 400 ml milk, 3.5%
• 100 ml cream
• Clarified butter, for frying
• 100 g herbs, frozen, Italian mixture

For the filling:

• 1 medium onion (s), finely chopped
• 1 clove garlic, finely chopped
• 125 g ham, diced Kat ham
• 1 tablespoon rapeseed oil
• 400 g mushrooms, cut
• 400 g minced meat
• 100 g crème fraîche with herbs
• 150 g herbal cream cheese
• 1 tablespoon parsley, chopped, fresh or frozen
• 1 tablespoon chives, cut into small rolls
• Salt and pepper, to taste, for seasoning

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Instructions

1. Beat the eggs with salt, milk and cream in the food processor until frothy, then add the flour and stir into a smooth pancake batter. Finally mix in the frozen herbs. Bake the pancakes one after the other in a medium-sized ceramic pan with very little clarified butter and cover them with aluminum foil to keep them warm, or keep them warm in a preheated oven at approx. 50 ° C (enough for 10 medium-sized pancakes).
2. For the filling, finely chop the onion and garlic. Clean the mushrooms and cut into slices. Heat the oil in a high pan, fry the onions with garlic and the diced ham until crispy, add the minced meat and stir-fry over a medium heat until the meat is no longer red. Add the cut mushrooms and fry for about 3-4 minutes. Stir in the creme fraiche and herbal cream cheese and simmer in a closed pan over a low heat for 3 minutes. Season well with salt and pepper and finally fold in the chopped parsley and chives. Take the pancakes out of the oven, fill them with the mushroom and minced meat mixture and serve immediately.
3. I like to serve you a fresh garden salad!