Pancakes mushroom roll

Name: pancakes mushroom roll
Total time: 30 min
Yield: 8
Ingredients: 120 gram flour for the pancakes; 300 milliliters milk for the pancakes; 2 egg for the pancakes; 1.5 tablespoon butter for the pancakes; 1.5 tablespoon liquid baking product for the pancakes; 100 gram raw ham for the filling; 1 onion for the filling; 500 gram mushroom for the filling; 0.5 teaspoon dried Provençal herbs for the filling; 1 clove garlic for the filling; 50 gram Parmesan cheese for the filling

Ingredients

Directions

Spoon the flour into a large bowl and make a well in the middle.
Whisk together with a fork and add the rest of the milk to a smooth batter while stirring.
Pour a little milk and break the eggs above it.
Then whisk lightly with a whisk. Add a pinch of salt and let the batter rest for a few minutes.
Heat a little butter in the frying pan and bake 8 pancakes from the batter. Preheat the oven grill.
Bake the ham in a frying pan and add the onion.
Fry this at medium height for about 4 minutes and then add the mushrooms.
Bake on a high setting brown and season with Provençal herbs and garlic. Let this mixture drain into a sieve.
Spoon 50 grams of the Parmesan cheese and spread the filling over the middle of the pancakes.
Roll up the pancakes and put them together in an oven dish.
Sprinkle with some Parmesan cheese and garnish briefly under the oven grill.