Mushroom-omelette Roll

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 6 eggs
• 1/2 liter milk
• 1/8 liter wheat flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons butter, margarine or cooking oil
• 1 liter chanterelle mushroom, hedgehog mushrooms,ceps
• 2 -3 onions
• salt
• black pepper
• basil or thyme
• cream or creme fraiche
• grated cheese

Recipe

• 1 preheat the oven to 200° c.
• 2 to prepare the batter, first mix the flour in the milk.
• 3 beat the eggs in a separate bowl and add to the flour and milk mixture.
• 4 spice with salt and pepper.
• 5 line a high-edged baking plate with greaseproof paper and pour the omelette batter on the paper.
• 6 bake in the oven until light brown.
• 7 overturn the omelette on another piece of greaseproof paper and remove the paper from the bottom.
• 8 chop the onions for the filling.
• 9 fry the chopped mushrooms in hot oil, add the onions and let cook until the liquid has nearly evaporated.
• 10 spice with salt and pepper, and, if you like, basil or thyme.
• 11 (in case you prefer the filling to be more saucelike, add a little cream to the mixture and let cook for a while).
• 12 check the taste.
• 13 spread the mixture on the omelette and roll the sheet up.
• 14 carefully move the roll on a greased ovenproof plate and sprinkle grated cheese on top.
• 15 heat the omelette roll in 200° c before serving.