Cheese pancakes au gratin

Name: Cheese pancakes au gratin
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 300 ml Milk; 3 Eggs (size M); 125 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 500 g Mushrooms; 2 TABLESPOONS Oil; 50 g streaky smoked bacon; 1 medium onion; 2 (125 g each) Cup of crème fraîche or sour cream; 150 g Comté cheese; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

300 ml Milk
3 Eggs (size M)
125 g Flour
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
500 g Mushrooms
2 TABLESPOONS Oil
50 g streaky smoked bacon
1 medium onion
2 (125 g each) Cup of crème fraîche or sour cream
150 g Comté cheese
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Stir milk, eggs and flour until smooth. Season with salt and nutmeg and let it swell for about 10 minutes. In the meantime clean and clean the mushrooms and cut them into approx. 5 mm thick slices. Bake about 8 pancakes one after the other in a coated pan (20 cm Ø) spread with oil.
2
Remove and put aside. Cut the bacon into fine cubes. Peel and finely dice onion. Leave the bacon in a hot pan, add the onion and sauté in it. Stir in crème fraîche and bring to the boil.
3
Add mushrooms and simmer for about 3 minutes. In the meantime grate cheese, add half of it to the mushrooms and stir in. Season with salt and pepper. Put the pancakes one after the other into an ovenproof casserole dish, fill with 2/3 of the mushroom ragout and fold up.
4
Pour the rest of the mushroom ragout and cheese over the pancakes and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 10-15 minutes. Serve garnished with parsley.