Stuffed Pancake Soufflé with Tomato Sauce

For the pancakes: Whisk flour, milk, salt and eggs. The batter should be viscous, so vary the amount of milk, if necessary. Let soak for 20 minutes.

For the filling: Rinse carrot, peel and cut into small cubes. Rinse mushrooms and chop finely. Rinse, trim and cut the celery into slices.

Peel the onions and garlic, chop finely and sauté until translucent in 1 tablespoon of oil, then add mushrooms, celery and carrots and sauté for 5 minutes. Then stir in the parsley and season with salt and pepper.

Whisk cream with the eggs and season with salt and pepper.

In a pan with the remaining oil, cook the batter to create 6-8 pancakes. Cover with the vegetable mixture, cheese and walnuts and roll up. Lay rolled up pancakes in a greased loaf pan and pour on the egg cream. Place loaf pan in a hot waterbath and bake in a preheated oven at 200°C (approximately 400°F) for about 30-40 minutes or until golden brown. Results may be more successful if the pan is covered with aluminum foil.

For the tomato sauce: Peel shallot and garlic and chop finely. Sauté in a pan with hot oil, add tomatoes, season with salt and pepper and let simmer without a cover for about 10 minutes. Taste, and season with more salt and pepper, if necessary.