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Pancakes filled with ham and mushrooms

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28 June 2011
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Amounts for servings:
5 pieces of parsley leaves
2 pieces of spring onion
10 pieces of cured ham
1 spoon of wheat flour
1 piece of egg yolk
10 grams salt
50 grams margarine
300 mililiters sour cream
10 pieces of Salty pancakes
Difficulty:
Medium Medium Medium
Preparation time: 35 minutes
Cooking time: 10 minutes
Nutritional Information (one serving):
Calories
72 cal
Omega 3
45 mg
Omega 6
854 mg
Vit. A
865 IU
DV:17%
Vit. B9
17 mcg
DV:4%
Vit. C
8 mg
DV:13%
Vit. D
1 IU
DV:0%
Vit. E
1 mg
DV:3%
Vit. K
92 mcg
DV:115%
Ca
90 mg
DV:9%
Fe
1 mg
DV:3%
Mg
9 mg
DV:2%
Cholesterol
8 mg
DV:3%
Recipe tips
Instead of spring onions you can use half of a red onion.
1. Make sure that the ham is finely sliced. Grate the cheese.

2. Dice the mushrooms. Finely chop the spring onions and the parsley leaves.

3. Heat the margarine and fry the spring onions. Then add the mushrooms, salt and pepper and the finely chopped parsley leaves. Braise until there is no water left, then sprinkle one spoon of flour and add 100 ml of sour cream. Stir until the sauce thickens.

4. Put one slice of ham on each pancake, spread some sauce onto the ham, then roll up the pancake and fold its sides.

5. Place the filled pancakes into a heat-resistant dish, pour the rest of the sour cream onto them and sprinkle the grated cheese on top.

6. Put in a preheated oven (180° C) for about 10 minutes.

7. Serve warm.

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