Spicy Mushroom Pancakes

Ingredients

• 200 g Flour
• 300 ml milk
• 2 Eggs
• 2 tbsp butter
• 2 tbsp flour
• 400 ml milk
• Pepper
• nutmeg
• 3 tbsp vegetable oil
• 100 g Ham
• 150 g Mushrooms
• 1 onion
• 150 g peas (frozen)
• soft butter (for the baking dish)
• 40 g grated Parmesan cheese
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   For the pancakes whisk flour with milk until smooth, fold in eggs and season with a pinch of salt. Let rest for about 20 minutes.

2. 2.

   In a small pot foam up the butter. Stir in the flour and gradually add milk while stirring. Simmer for about 10 minutes, occasionally stirring, until thickened. Season with salt, pepper, and nutmeg.

3. 3.

   For each pancake, pour a little vegetable oil into a hot pan and cook thin pancakes one after another.

4. 4.

   Dice the ham. Clean and slice the mushrooms. Peel and dice the onion. Sauté onions in 1 tbsp hot oil until translucent. Add mushrooms and ham and fry for 2-3 minutes. Fold in peas and remove from heat. Season with salt and pepper.

5. 5.

   Preheat oven to 200°C fan.

6. 6.

   Place each pancake with some filling and drizzle sauce over it. Arrange side by side in a buttered baking dish and pour remaining sauce on top. Sprinkle with parmesan and bake in the oven for about 15 minutes until golden brown.

7. 7.

   Serve sprinkled with parsley.