Filled pancakes with mushroom cream sauce

Name: Filled pancakes with mushroom cream sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Eggs (size M); 1/8 l Milk; 1/8 l Mineral water; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 100 g Flour; 1 pinch Baking Powder; 500 g Mushrooms; 1 medium onion; 1 Garlic clove; 150 g cooked ham; 1 collar Chives; 2 TABLESPOONS Oil; 1/8 l clear broth (instant); 125 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Eggs (size M)
1/8 l Milk
1/8 l Mineral water
7-10 Tbsp Salt
7-10 Tbsp white pepper
100 g Flour
1 pinch Baking Powder
500 g Mushrooms
1 medium onion
1 Garlic clove
150 g cooked ham
1 collar Chives
2 TABLESPOONS Oil
1/8 l clear broth (instant)
125 g Whipped cream
1-2 TABLESPOONS sauce thickener
1 TABLESPOON Butter or margarine
7-10 Tbsp Parsley

Directions

1
Mix eggs, milk, mineral water, 1 pinch of salt, pepper, flour and baking powder until smooth. Leave to swell for about 10 minutes. Clean, wash and slice the mushrooms. Peel onion and garlic and chop finely. Cut ham into small cubes.
2
Wash the chives and cut into small rolls. Fry mushrooms, onion and garlic in hot oil, season. Put 2 tablespoons of them aside. Deglaze the rest with broth and cream and simmer for about 5 minutes. Bind with sauce thickener. Fold in diced ham and chives, except 1 tablespoon. Season to taste. Heat the fat in a pan. Bake 4 pancakes from the dough. Spread the mushroom sauce on the pancakes, fold over once and serve.
3
Fold in diced ham and chives, except 1 tablespoon. Season to taste. Heat the fat in a pan. Bake 4 pancakes from the dough. Spread the mushroom sauce on the pancakes, fold over once and serve. Add the rest of the mushrooms and chives. Garnish with parsley