Baked Pancakes with Mushrooms and Cottage Cheese

The dish will be best when you use a variety of fresh mushrooms for the filling, but it will also be excellent if you only have fresh champignons or oyster mushrooms on hand. Since the pancakes are quite filling due to the added béchamel, cheese, and cottage cheese, serve them with a large bowl of green salad to add some freshness and provide vitamins.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Béchamel

  • 30 g Butter, unsalted

  • 30 g Wheat flour, white, multi-purpose

  • 300 ml Milk, whole milk

  • pieces Salt, table

Filling

  • 2 spoons Oil, vegetable oil, canola

  • 0.5 piece Onion, raw

  • 300 g Mushrooms, oyster

  • 2 pod Garlic, fresh

  • 1 spoon Spices, oregano, dried

  • 100 g Cheese, cottage cheese

  • 1 spoon Cheese, Parmesan, grated

  • pieces Salt, table

  • 4 pieces Tomato, red

  • 1 handful Cheese, Parmesan, hard

  • pieces Oil, vegetable oil, canola

Pancakes

  • 2 piece Egg, fresh

  • 120 g Wheat flour, white, multi-purpose

  • 1 pinch Salt, table

  • 350 ml Milk, whole milk

  • pieces Oil, vegetable oil, canola

Steps

  1. Make the pancake batter by mixing eggs, salt, milk, and flour (recipe here) and let it rest for 10 minutes before cooking.

  2. Clean the mushrooms with a damp cloth and slice them into thin pieces (smaller mushrooms can be halved or quartered as desired). Peel and finely chop the garlic and onion separately.

  3. Heat a pancake pan on the stove and lightly grease it with oil. Pour enough batter into the pan to thinly cover the bottom. Once the pancake is cooked on one side, flip it with a spatula and cook the other side. Place the cooked pancake on a warm plate. Repeat the process until all the batter is used, greasing the pan with oil as needed.

  4. In another pan, heat oil and sauté the onion until translucent. Add the mushrooms, oregano, and chopped garlic, and quickly sauté everything. Remove from heat and season with pepper and salt to taste. Let the sautéed mushrooms cool, then mix them with cottage cheese and grated Parmesan.

  5. Melt butter in a saucepan. Add flour and lightly brown it while stirring constantly. Slowly pour in the milk, making sure there are no lumps. Cook the béchamel sauce over moderate heat until it thickens. Season with pepper, salt, and nutmeg to taste.

  6. Preheat the oven to 180°C (350°F). Fill the pancakes with the mushroom mixture, roll them up, and place them side by side in a greased baking dish. Top with diced tomatoes, then pour the béchamel sauce over everything. Sprinkle with grated Parmesan and bake in the preheated oven for 20 minutes. Serve the baked pancakes with a bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 126.27 kcal
  • Fat: 6.04 g
    • Saturated Fat: 1.7 g
  • Carbohydrates: 11.87 g
    • Sugars: 1.33 g
  • Protein: 4.2 g
  • Fiber: 1.11 g