Mushroom-omelette roll Sienimunakas-kääryle

Omelette batter

 * 6 eggs
 * 5 dl milk
 * 1 dl wheat flour
 * 1 tsp salt
 * ½ tsp white pepper

Filling

 * 3 tbsp butter, margarine or cooking oil
 * 1 litre chanterelles, hedgehog mushrooms, ceps
 * 2 – 3 onions, salt, black pepper
 * basil or thyme
 * a little cream or crème fraîche

Topping

 * grated cheese

Directions

 * 1) Preheat the oven to 200 °C.
 * 2) To prepare the batter, first mix the flour in the milk.
 * 3) Beat the eggs in a separate bowl and add to the flour and milk mixture.
 * 4) Spice with salt and white pepper.
 * 5) Line a high-edged baking plate with greaseproof paper and pour the omelette batter on the paper.
 * 6) Bake in the oven until light brown.
 * 7) Overturn the omelette on another piece of greaseproof paper and remove the paper from the bottom.
 * 8) Chop the onions for the filling.
 * 9) Fry the chopped mushrooms in hot oil, add the onions and let cook until the liquid has nearly evaporated.
 * 10) Spice with salt and pepper, and, if you like, basil or thyme (in case you prefer the filling to be more sauce-like, add a little cream to the mixture and let cook for a while).
 * 11) Check the taste.
 * 12) Spread the mixture on the omelette and roll the sheet up.
 * 13) Carefully move the roll on a greased ovenproof plate and sprinkle grated cheese on top.
 * 14) Heat the omelette roll in 200 °C before serving.