Pancakes au gratin with mushroom ragout

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Mix milk, eggs and flour until smooth. Season with salt and nutmeg. Let the dough swell for about 10 minutes. In the meantime clean, clean and slice the mushrooms. Heat the oil in portions in a pan. Bake about 8 pancakes from the dough in it one after the other. Remove and put aside.

2. 2

   Peel and finely dice the onion. Cut the bacon into strips and drain them in a pan without fat. Take out the bacon. Sauté diced onion in it. Add mushrooms and fry for about 3 minutes. Stir in crème fraiche. Grate cheese, stir half of it into the mushroom mixture. Season with salt and pepper. Fill the pancakes with 2/3 of the mushroom mixture, adding the filling to 1/4 of each pancake. Fold over half of the pancakes and roll up into a bag. Place the filled pancakes in an ovenproof dish. Spread the rest of the mushroom mixture around the pancakes. Spread bacon cubes on top.

3. 3

   Season with salt and pepper. Fill the pancakes with 2/3 of the mushroom mixture, adding the filling to 1/4 of each pancake. Fold over half of the pancakes and roll up into a bag. Place the filled pancakes in an ovenproof dish. Spread the rest of the mushroom mixture around the pancakes. Spread bacon cubes on top. Sprinkle the rest of the cheese on top. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Wash, clean and quarter the tomatoes. Remove seeds. Cut the flesh into cubes. Wash and chop parsley. Mix parsley and tomato cubes and sprinkle over the pancakes

4. 4

   Sprinkle the rest of the cheese on top. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Wash, clean and quarter the tomatoes. Remove seeds. Cut the flesh into cubes. Wash and chop parsley. Mix parsley and tomato cubes and sprinkle over the pancakes

Nutrition Facts

KCAL
460 kcal

CARBS
21 g

FATS
32 g

PROTEINS
20 g