'Cordon bleu' pancake casserole

For 4 people
  • 4 eggs (size M)
  • 3/4 l Milk
  • Salt
  • 240 g flour
  • 70 g Butter or margarine
  • 1/4 l clear broth (instant)
  • 150 g grated medieval Gouda cheese
  • white pepper
  • grated nutmeg
  • 1/2 Bund Parsley
  • 500 g mushrooms
  • 3-4 EL Oil
  • 6 slices (approx. 300 g) cooked ham
75 minutes
Mix eggs, 3/8 liter of milk, 1 pinch of salt and 200 g of flour to form a smooth dough. Let the dough soak for about 30 minutes. Heat 40 g fat in a saucepan and sweat 40 g flour in it. Deglaze with 300 ml of milk and stock and bring to the boil. Approx. Simmer for 5 minutes, stirring occasionally. Melt 75 g of grated Gouda cheese in it. With salt, pepper and nutmegto taste. Wash the parsley, pat dry, chop finely and stir in. Clean the mushrooms and cut them in slices. Heat 30 g fat and fry the mushrooms while turning. Season with salt and pepper. Stir half of the sauce into the mushrooms. Heat the oil in portions in a medium-sized pan, bake 6 pancakes one after the other. Top each pancake with a slice of ham. Spread the mushroom and cheese sauce on top. Roll up carefully. Cut the rolls into slices and place in an ovenproof dish in a flake shape. Mix the remaining cheese sauce with 75 ml of milk a little thin and pour over the pancakes. Sprinkle with 75 g of Gouda and bake in the preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for 15-20 minutes until golden brown
1 person approx.:
  • 930 kcal
  • 3900 kJ
  • 55 g protein
  • 55 g fat
  • 54 g carbohydrates


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