Mix eggs, salt and flour with a little bit of mineral water until smooth. Add remaining water, stir, let dough rest for half an hour. Clean the mushrooms, cut finely and chop. Finely dice bacon and onions. Fry bacon until crispy, turn mushrooms in it 3 min briskly to the other side, with onion cubes 1 min. Add whipped cream, a little bit of pepper and parsley, make 5 min, evaporate a little bit, season. Bake pancakes in oil. Spread a little bit of mushroom filling on each and roll up. Put them side by side in an ovenproof dish, sprinkle with cheese and bake (oven 200 °C, about 10 min).
Serve with: Mixed leaf salad
1 serving. Has 565 calories.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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