According to St. Hildegard


For the pancakes:

1 cup spelt flour
1 ½ tsp baking powder
½ tsp salt
1 cup milk
1 cup sour cream
3 tbsp melted butter (or oil)
1 egg

For the filling:
500 g champignons
1 onion
1 clove garlic
salt and pepper
herbs and spices to taste
mozzarella or gouda (optional)

For the topping:
300 ml sour cream


Combine the flour, salt and baking powder.

Combine the egg, milk, sour cream, and butter in a separate bowl.

Incorporate the dry and wet ingredients.
It is recommended that the mixture is left to set for an hour.

Meanwhile, prepare the filling.
Fry the onion in a small amount of oil until translucent. Add the mushrooms and garlic, season with salt and fry until the mushrooms soften (about 15 minutes).
Season with pepper, additional salt and herbs and spices to taste.
If the mushrooms released much liquid, you can stir in a tablespoon of spelt flour.
Add the grated cheese (optional).

Preheat the oven to 180 ºC.

Fry thin pancake made from the set dough.

Arrange 1 tbsp of the filling on each pancake, roll up and place in an ovenproof dish greased with butter.

Stir the cream and a small amount of milk, season slightly with salt and pour over the pancakes.

Bake for 20-30 minutes.