Have fun preparing this mushroom dish!
Mix cow’s milk, eggs and flour. Let the pancake batter rest for 30 minutes. Fillet cooled, rinse, dry, cut into strips, season. Separate onions from peel and cut into small rings. Clean mushrooms, cut into halves or quarters. Brown fillet strips in 25 g fat until crisp. Sauté onion slices and mushrooms over medium heat for 5 minutes. Rinse parsley, dry and chop finely. Add curd cheese and parsley to mushrooms. Bake 4 narrow pancakes in the remaining frying fat. Fill the pancakes with mushrooms and put them on the table.
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