Mushroom-Filled Pancakes

Ingredients

• 200 g Flour
• 400 ml milk
• 3 eggs
• 1 pinch salt
• butter (for frying)
• 2 tbsp butter flakes
• 2 tbsp breadcrumbs
• 0.5 bunch marjoram
• 1 tsp thyme (chopped)
• 1 tbsp chives rings
• 1 onion
• 400 g Mushrooms
• 2 tbsp butter
• Salt
• black pepper (ground)

Instructions

1. 1.

   Whisk the flour with a little milk and salt until smooth, add the eggs and fold well, stirring in enough milk to form a smooth batter.

2. 2.

   Bake about eight pancakes one after another in hot butter from the batter.

3. 3.

   For the filling, clean and finely chop the mushrooms. Peel and finely chop the onion, then sauté it in hot butter; add the mushrooms and cook until the liquid has almost completely evaporated. Season with salt and pepper. Pinch off marjoram (set aside a few stems for garnish) and add thyme to the mushrooms. Spread the filling on the pancakes, fold the sides in, and roll them up.

4. 4.

   Place the rolled pancakes in a greased baking dish, top with butter flakes, sprinkle breadcrumbs over them, and bake in a preheated oven at 180 °C for about 10–15 minutes until golden brown. Serve garnished with marjoram.