Ingredients
Serves 1
Preparation Steps
Step 1
In a mixing bowl, whisk together the flour, egg, milk, and salt until smooth and lump-free. Heat a small non-stick frying pan over medium heat and lightly grease with oil. Pour a small amount of batter into the pan, swirling to coat the surface thinly. Cook for 1–2 minutes until the edges lift, then flip and cook for another 30 seconds. Repeat for the second pancake. Let them cool slightly before filling.
Step 2
Heat the butter and oil in a small pan over medium heat. Add the finely chopped onion and garlic, cooking gently until translucent (about 3–4 minutes). Increase the heat, add mushrooms, and sauté until softened and any liquid evaporates. Stir in the breadcrumbs, nutmeg, paprika, white pepper, parsley, and Britannia The Laughing Cow Creamy Cheese Sachets. Mix well and set aside.
Step 3
Lay a pancake on a flat surface. Spoon half of the mushroom mixture along the centre in a 3cm-wide strip. Fold one side over and roll. Repeat for the second pancake. Place both rolls in a small baking dish.
Step 4
For the cheese sauce, melt the butter in a saucepan over low heat. Add flour and whisk for 1 minute. Gradually pour in milk, whisking constantly to avoid lumps. Once thickened, remove from heat and stir in the Britannia The Laughing Cow Creamy Cheese Sachets until smooth. Season with nutmeg, paprika, and pepper.
Step 5
Pour the cheese sauce evenly over the stuffed pancakes in the baking dish. Sprinkle with breadcrumbs for extra crunch, if desired.
Step 6
Preheat the oven to 180°C. Bake the dish for 15–20 minutes, or until the sauce is bubbling and lightly golden on top.
Step 7
Cut into pieces and serve warm.
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