Stuffed Pancake Roll "Stump"

Ingredients

for the pancakes:

2 eggs

1 cup milk

1 cup flour

Onion

Paprika

Herbs

For the filling:

3 eggs

2 potatoes

2 carrots

Mayonnaise

300 g ham

200 g marinated honey mushrooms

Herbs

For garnish:

Marinated honey mushrooms

Processed cheese

Egg

Herbs

Tomato

First, bake the pancakes. Flour, eggs, and milk will form the base of the dough. For color, add paprika, finely chopped onion, and herbs. You should get 6 pancakes. Grease them with butter.

Boil the potatoes, peel them, and grate them on a coarse grater. Mix until smooth with mayonnaise and dill. We do the same with the carrots: peel, grate, and mix with the sauce. Finely chop the eggs. Add mayonnaise. Finely chop the pickled or salted mushrooms and mix with dill and the sauce. Dice the ham and add the sauce as well.

Lay out plastic wrap on the table. Cut the pancakes in half. Spread one side with processed cheese. Next, lay the cheese-spread halves on the wrap, overlapping them. The cut, even edge of the pancakes will be the base of the stump. If you have larger halves, place them at the base of the future "stump." Place the filling in random strips along the stacked pancakes.

Lift the near side of the wrap and carefully roll everything into a roll, creating a flat surface on one side. Place the resulting "stump" on a plate with this side down. Trim off any protruding pancake tips; you'll need them later.

Decorate the salad, adding natural details. Create the roots from leftover pancakes. If there are any gaps, spread soft cheese over the seams. Decorate with herbs and honey mushrooms, as shown in the photo. You can also decorate the salad with "fly agarics" made from tomato halves studded with egg whites.

Enjoy your meal!