Rolls of dough au gratin
easy
120 mins
120 mins
Ingredients
- 8 Eggs (size M)
- 625 ml Milk
- 7-10 Tbsp Salt
- 250 g Wholemeal wheat flour
- 300 g Carrots
- 250 g Shiitake mushrooms
- 175 g Lentil sprouts
- 1 collar Chives
- 2 TABLESPOONS Oil
- 3-4 Tbsp Soy sauce
- 7-10 Tbsp Chilli powder
- 7-10 Tbsp ground ginger
- 200 ml Mineral water
- 1/2 TEASPOON Baking Powder
- 70 g Butter or margarine
- 7-10 Tbsp Pepper
Directions
- 1
Mix 3 eggs, 1/4 litre milk, salt and flour and let it swell for 30 minutes. Peel, wash and finely grate the carrots. Turn out the stalks of the mushrooms. Wash and chop the mushroom heads. Wash and drain the sprouts. Wash chives, dab dry and cut into small rolls. Heat oil in a pan and fry the chopped mushrooms in it. Add carrots and sauté. Season with soy sauce, salt, chilli and ginger. Fold in sprouts and chives, except for 1 tablespoon. Stir mineral water and baking powder into the dough. Heat the fat in portions in a pan and bake 6-8 pancakes from the dough. Spread the filling over the pancakes, roll them up and place them in an ovenproof dish. Mix the remaining eggs and milk. Season with salt and pepper and pour over the rolls. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Serve sprinkled with chives
- 2
Form: Pillivuyt
- 3
Scarf: Meyer Mayor
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