Pancake casserole Cordon bleu

Name: Pancake casserole Cordon bleu
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 4 Eggs (Gr. M); 3/8 l + 1/4 l + 5-6 tablespoons milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 200 g + 2 go. Tbsp. flour; 1 small onion; 4 TABLESPOONS + some butter/margarine; 1-2 TEASPOONS clear soup; 1/2 bunch Parsley; 500 g Mushrooms; 3-4 Tsp Oil; 6 discs (approx. 250 g) cooked ham; 150 g medieval Gouda cheese

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

4 Eggs (Gr. M)
3/8 l + 1/4 l + 5-6 tablespoons milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
200 g + 2 go. Tbsp. flour
1 small onion
4 TABLESPOONS + some butter/margarine
1-2 TEASPOONS clear soup
1/2 bunch Parsley
500 g Mushrooms
3-4 Tsp Oil
6 discs (approx. 250 g) cooked ham
150 g medieval Gouda cheese

Directions

1
Mix eggs, 38 l milk, 1 pinch of salt and 200 g flour to a smooth dough. Leave to swell for approx. 30 minutes
2
Peel and chop the onion. Sauté in 2 tbsp. hot fat in a pot. Fry 2 tbsp. flour in it. Stir in 1/4 l milk, 1/4 l water and stock. Bring to the boil, simmer for about 5 minutes. Grate cheese, melt half of it. Wash, chop and stir in parsley. Season to taste
3
Clean, wash and slice the mushrooms. Fry them vigorously in 2 tablespoons of hot fat. Season with salt and pepper. Stir in half the cheese sauce
4
Heat oil in portions in a coated pan (approx. 26 cm Ø). Bake 6 pancakes one after the other from the dough. Cover each pancake with 1 slice of ham and spread about 2 tbsp. mushroom-cheese sauce on each pancake. Roll up carefully
5
Cut the rolls into approx. 3 pieces each, place them in a greased casserole dish or ovenproof deep dish. Stir the rest of the cheese sauce with 5-6 tbsp. milk until thin and pour over. Sprinkle with the rest of the cheese. Bake in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 15-20 minutes
6
Drink: cool white wine