Pancakes with Mushroom Filling

Tonight we had dinner from my new vegetarian cookbook. While I thought I had reduced the amount of food for the recipe so that it was okay for two people it turned out to be too much. So here’s a recipe for four people.

For the pancakes mix up:
– 3 eggs
– 250 ml milk
– 125g flour
– a bit of salt
– herbs (thyme for example)

From the resulting ‘liquid’ bake four thin pancakes. Now preheat your oven to around 210°C and start making the filling:
– 200g mushrooms (I took brown champignons), diced
– 2 medium-sized onions, diced
– some more herbs
– some pepper and salt
(I added some fresh sprouts to the filling as well because I had some at hand)

Fry this with some butter in a pan (best use the one you made the pancakes with, saves time on cleaning up). Once the onions are done, add some Port or Sherry or whatever you find fitting. Wait till all the liquid is gone then add about 125g of mozzarella (in pieces). Prepare a large casserole (maybe with a bit of olive oil so the pancakes don’t stick like mine did). Now put the filling on the pancakes and fold them up. Alternatively you could probably take less filling on each pancake and roll them up like cannelloni.

Arrange the pancakes in the casserole and sprinkle with (skinned) diced tomatoes, parmigiano, pepper, salt, olive oil and whatever rest of the filling is left. Bake for a few minutes in the oven until the cheese has turned gold-brown.

Serve hot and enjoy.