Mushroom Pancake Roulade
Category: Starter / Tapas
Preparation:
- Put the spelt flour, corn meal, salt, milk and egg into a mixing bowl and stir together. Set the batter aside and allow it to sit for 10 minutes.
- Place a pan on the hob and heat on level 7. Once the pan is hot, bake the batter into thin pancakes. If the pancake sticks in the pan, put in some butter oil first. Set the pancakes aside.
- Pour olive oil in the hot pan and sweat the diced onions. Add the mushrooms and sweat briefly. Sprinkle in the corn meal and stir in the milk. Let everything simmer for about 3–4 minutes on low. Take the pan off the heat and let the mushroom mixture sit for a few minutes.
- Preheat the oven with the hot air function at 160°C.
- Add the remaining ingredients for the filling to the mushroom mixture and mix carefully. Vigorously season the mixture to taste with the spices.
- Spread mushroom mixture on each pancake and then roll it up. Secure each roll with a toothpick.
- Lightly butter a heat-resistant casserole dish. Place the mushroom rolls side by side in the dish.
- Put the casserole dish into the oven on a rack and bake the rolls for about 30 minutes. Then take out and allow to cool.
- Slice the mushroom roulades about 2 cm thick to serve.
Tip: This goes very well with a garden salad.
Ingredients (for 4 servings):
For the pancake batter:
60 g whole spelt flour
30 g corn meal
1 dash salt
200 ml milk
1 egg
10 g butter oil
For the filling:
50 g onions, diced
1 tbsp. olive oil
300 g mushrooms, finely diced
1 tbsp. corn meal
100 ml milk
80 g heavy sour cream
1 egg
20 g bishop’s goutweed,
finely chopped
½ tbsp. salt
1 dash pepper, freshly ground
1 dash nutmeg, grated
3 g butter
Appliance: Hob & Steamer
Function: Hot air
Temperature: 160 °C
Nutritional information
Carbohydrates 88 g
Protein 37 g
Fat 76 g
Calories / bread units
Recipe 1219 kcal
Portion 305 kcal
Portion 1,8 BU
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