Rolled Giant Pancake with Mushroom and Sheep Cheese Filling

Summary

Prep Time	25 mins
Cook Time	20 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Rolled Giant Pancake with Mushroom and Sheep Cheese Filling

Instructions

Line a baking sheet with parchment paper so that an area about five centimeters wide protrudes all around. The easiest way to do this is with a large baking sheet. Preheat the tray in the oven on top / bottom heat to 230 degrees.
Chop the onion, clean the mushrooms and cut into slices. Wash the peppers and cut into small cubes. Take the sheep cheese out of the packaging and crumble it.
Heat the oil in a pan, fry the onion cubes and mushrooms over a high heat. Add the parsley and season to taste with salt, pepper and, if necessary, seasoning powder. Then let the mixture cool down a little.
Mix the flour, milk, salt and eggs into a pancake batter. Pull the mushroom mixture and the diced pepper under the batter and distribute evenly on the hot baking sheet. Sprinkle the sheep`s cheese on top and then bake in the oven for about 15 minutes.
After baking, roll the pancake into a large roll directly on the baking sheet with the help of the protruding film and let it rest in the switched-off oven for another five minutes.
I always serve the pancakes sliced and with a salad. It also tastes delicious cold as a dinner.

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