Baked Pancakes with Mushroom Filling and Tofu-Horseradish Mayo

Have fun making this mushroom dish!

Pancakes:

Stir the egg yolks, honey, milk and salt. Add the flour and fold in the snow. Bake the dough into pancakes about 20 centimeters in size.

Mushroom filling:

Sauté onions and oyster mushrooms in butter, paprika and extinguish with white wine. Pour in cream (whipped cream). Season with pepper, nutmeg, salt and garlic. Cook the filling until it reaches a creamy consistency.

Cover the pancakes with the cabbage leaves. Spread the mushroom filling evenly on top. Roll up the pancakes and cut them into diagonal pieces. Turn to the other side in flour, egg and hazelnuts. Bake in peanut oil.

Soyanaise:

Puree all ingredients in small bowl blender or possibly hand blender until smooth. Dilute with vinegar water as needed.

Serving:

Arrange the baked pancakes on plates. Mix the soy canaise with the horseradish (horseradish) and bring to the table with it.

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