- slices of bacon - 6 pieces
- butter - 1 Art. a spoon
- pound fresh cut mushrooms - 1/2 Pieces
- Butter - 3 Art. spoons
- a glass of flour - 1/4 Glass
- a glass of milk - 1 glass
- a pack of frozen chopped spinach, melted and drained - 1 Piece
- chopped fresh parsley - 1 st. a spoon
- grated parmesan cheese. spoons
- chicken broth - 2/3 Glass (salt and pepper to taste)
- eggs - 2 pieces
- lemon juice - 1/2 cup
Prepare pancakes according to the main recipe. Separate wax paper and keep warm, until filed. Put bacon in a large deep frying pan. Cook over medium heat until uniform brown. Drain, cut and set aside. Leave 1 tablespoon of liquid, add 1 tablespoon of butter and fry the mushrooms. In a separate saucepan, melt 3 tablespoons of butter over medium heat. Stirring the whisk add 1/4 cups of flour, until smooth pasta is obtained. Gradually pour 1 cup of milk, stirring constantly, until a thick sauce is formed. Add bacon, mushrooms, spinach, parsley, parmesan cheese, salt and pepper. Cook until slightly thickens, about 10 minutes. In a saucepan bring the broth to a boil. In a small bowl, beat the eggs, lemon juice. Add eggs to the broth, stirring constantly with a whisk. Salt and pepper to taste. Fill each pancake with spinach and meat, roll, and pour a warm sauce of eggs from above.
Servings: 4