Pancake casserole \"cordon bleu\"
easy
75 mins
75 mins
Ingredients
- 4 Eggs (size M)
- 3/4 l Milk
- 7-10 Tbsp Salt
- 240 g Flour
- 70 g Butter or margarine
- 1/4 l clear broth (instant)
- 150 g grated medieval Gouda cheese
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 1/2 bunch Parsley
- 500 g Mushrooms
- 3-4 Tbsp Oil
- 6 discs (approx. 300 g) cooked ham
Directions
- 1
Mix eggs, 3/8 litres of milk, 1 pinch of salt and 200 g of flour to a smooth dough. Let the dough swell for about 30 minutes. Heat 40 g fat in a pot and sauté 40 g flour in it. Deglaze with 300 ml milk and stock and bring to the boil. Let simmer for about 5 minutes, stirring from time to time. Melt 75 g grated Gouda in it.
- 2
Season to taste with salt, pepper and nutmeg. Wash parsley, dab dry, chop finely and stir in. Clean and slice the mushrooms. Heat 30 g fat and fry the mushrooms while turning. Season with salt and pepper. Stir half the sauce into the mushrooms. Heat the oil in portions in a medium-size frying pan and bake 6 pancakes one after the other. Cover each pancake with a slice of ham. Spread mushroom-cheese sauce on top. Roll up carefully. Cut the rolls into slices and place them in an ovenproof dish in flakes.
- 3
Stir half the sauce into the mushrooms. Heat the oil in portions in a medium-size frying pan and bake 6 pancakes one after the other. Cover each pancake with a slice of ham. Spread mushroom-cheese sauce on top. Roll up carefully. Cut the rolls into slices and place them in an ovenproof dish in flakes. Stir the rest of the cheese sauce with 75 ml milk until it is a little thinner and pour over the pancakes. Sprinkle with 75 g Gouda and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas mark 4) for 15-20 minutes until golden brown
Nutrition Facts
930 kcal
54 g
55 g
55 g
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