Pancakes au gratin with mushrooms

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 the mushrooms, wash them if necessary and cut them into slices. Heat 2 tablespoons of oil in a pan. Bake about 8 pancakes one after the other.

2. 2

   Take them out and put them aside. Peel and finely chop the onion. Leave out the bacon slices in a hot pan. Take out the pancakes. Heat 1 tablespoon of oil in the pan. Sauté the diced onion in it. Add the mushrooms and fry them for about 3 minutes. Stir in crème fraiche. Grate cheese, stir half of it into the mushroom mixture. Season with salt and pepper. Fill pancakes with 2/3 of the mushroom mixture and roll them up.

3. 3

   Add the mushrooms and fry them for about 3 minutes. Stir in crème fraiche. Grate cheese, stir half of it into the mushroom mixture. Season with salt and pepper. Fill pancakes with 2/3 of the mushroom mixture and roll them up. Put the filled pancakes in an ovenproof dish. Spread the rest of the mushroom mixture around the pancakes. Put bacon slices between them. Sprinkle the rest of the cheese on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Sprinkle with tomato cubes and garnish with marjoram

4. 4

   Put the filled pancakes in an ovenproof dish. Spread the rest of the mushroom mixture around the pancakes. Put bacon slices between them. Sprinkle the rest of the cheese on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Sprinkle with tomato cubes and garnish with marjoram

Nutrition Facts

KCAL
500 kcal

CARBS
21 g

FATS
37 g

PROTEINS
20 g