Pancake Pie with Mushrooms

Ingredients

For the dough:

Flour 200 g

Eggs 5

Milk 2.5 cups

Cheese 50 g

Vegetable oil

For the filling:

Champignons 300 g

Porcini mushrooms 150 g

Onion 1

Flour 1 tbsp

Butter 4 tbsp

Sour cream 250 g

Salt

Ground black pepper

Sift the flour and salt into a bowl. Make a well in the center and add 3 eggs. Pour in 2 cups of milk, mix thoroughly until smooth. Cover the dough and refrigerate.

Thaw the porcini mushrooms and boil them in salted water for 10 minutes. Remove from the water, cool slightly, and reserve the water. Wash the champignons and thinly slice them along with the porcini mushrooms. Peel and finely chop the onion.

Heat 3 tablespoons of butter in a saucepan and sauté the onion for 5 minutes. Add the mushrooms and sauté, stirring, for 6 minutes.

Dust the mushrooms with flour and sauté for another 4 minutes. Add the sour cream and a little of the mushroom broth. Simmer, stirring, until thickened. Season with salt and pepper to taste.

Fry the pancakes in vegetable oil and stack them on a plate.

Preheat the oven to 180°C. Spoon 2 tablespoons of filling onto each pancake and roll them into a roll. Place the rolls in a round pan, folding them into a "snail" shape around the pan. Top with the remaining butter, cut into pieces. Pour a mixture of 0.5 cups milk, 2 eggs, and grated cheese over the pie. Bake for 20-25 minutes.

Enjoy!