Pancakes: 200 g flour, 4 eggs, 50 g butter, 200 ml milk, salt, fat for frying (butter or margarine)
Filling: 500 g leeks, 150 g mushrooms, 40 g butter, 100 g cream, 2-3 tablespoons soy sauce, one tablespoon mustard, pepper, 100 g soft cheese, butter
Pancakes -
Mix well the flour, eggs, melted butter and milk until smooth. Add a little salt and let stand 10 minutes. Fry 6 pancakes on both sides in hot fat, then set aside.
Filling - Clean the leeks and mushrooms. Cut the leek in slices and fry in 20g butter. Add the chopped mushrooms and cream, then simmer until all liquid evaporates. Incorporate the soy sauce and mustard and add salt and pepper to taste. Rub on each pancake a thin layer of soft cheese and spread over the leek and mushroom filling. Place the pancakes in a greased Jena dish, sprinkle remaining pieces of butter and put in the oven for 30 minutes.
Pancakes -
Mix well the flour, eggs, melted butter and milk until smooth. Add a little salt and let stand 10 minutes. Fry 6 pancakes on both sides in hot fat, then set aside.Filling - Clean the leeks and mushrooms. Cut the leek in slices and fry in 20g butter. Add the chopped mushrooms and cream, then simmer until all liquid evaporates. Incorporate the soy sauce and mustard and add salt and pepper to taste. Rub on each pancake a thin layer of soft cheese and spread over the leek and mushroom filling. Place the pancakes in a greased Jena dish, sprinkle remaining pieces of butter and put in the oven for 30 minutes.
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