Pancake casserole with vegetable turkey breast filling

Name: Pancake casserole with vegetable turkey breast filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Eggs (size M); 7-10 Tbsp Salt; 375 ml Milk; 75 ml Mineral water; 200 g Flour; 1 knife tip Baking Powder; 250 g Carrots; 1 collar Spring onions; 250 g Mushrooms; 1 Garlic clove; 400 g Turkey Breast; 4 TABLESPOONS Oil; 7-10 Tbsp black pepper; 200 g Whipped cream; 3 TSP Instant vegetable stock; 2 TABLESPOONS medium hot mustard; 50 g Cream processed cheese; 4 TABLESPOONS roux; 40 g grated gouda cheese; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Eggs (size M)
7-10 Tbsp Salt
375 ml Milk
75 ml Mineral water
200 g Flour
1 knife tip Baking Powder
250 g Carrots
1 collar Spring onions
250 g Mushrooms
1 Garlic clove
400 g Turkey Breast
4 TABLESPOONS Oil
7-10 Tbsp black pepper
200 g Whipped cream
3 TSP Instant vegetable stock
2 TABLESPOONS medium hot mustard
50 g Cream processed cheese
4 TABLESPOONS roux
40 g grated gouda cheese
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Beat the eggs, 1 pinch of salt, milk and mineral water. Mix flour and baking powder and stir in well. Leave to swell for about 20 minutes. Clean and wash the carrots, cut them in half lengthwise and slice them.
2
Clean, wash and cut the spring onions into rings. Clean, grate and slice the mushrooms. Peel garlic and chop finely. Wash the meat, dab dry and cut into small cubes.
3
Heat 1 tablespoon of oil in a frying pan. Brown the meat in it. Add carrots and mushrooms and fry for 2-3 minutes, turning several times. Add onions and garlic and fry for 1 minute more. Season with salt and pepper and set aside.
4
Heat 3 tablespoons of oil in portions and bake 6 pancakes from the dough, one after the other. Bring 500 ml water and cream to the boil, stir in broth, mustard and processed cheese. When the cheese has melted, stir in roux.
5
Let it boil for 1 minute. Season to taste with salt and pepper. Stir half of the sauce into the meat and vegetable pan. Spread the filling over the pancakes and roll them up. Cut each pancake into 3 pieces.
6
Place the pancake rolls in a greased casserole dish (22 cm Ø; 1.3 litres capacity). Mix the remaining sauce with 100 ml water. Season again with salt and pepper. Pour the sauce over the pancake rolls.
7
Sprinkle cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Serve garnished with parsley.