Fajita vegetable pancakes

Name: Fajita vegetable pancakes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Flour; 75 ml Milk; 75 ml Mineral water (or water); 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP + 1 tablespoon of oil; 250 g Mushrooms; 1 (approx. 350 g) Vegetable Onion; 2 Garlic cloves; 1 can(s) (425 ml) Pizza sauce with oregano; 1 glass (200 ml) Fajita sauce; 4-5 Rings Jalapeños; 125 g Mozzarella cheese; 7-10 Tbsp Herbs; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Flour
75 ml Milk
75 ml Mineral water (or water)
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP + 1 tablespoon of oil
250 g Mushrooms
1 (approx. 350 g) Vegetable Onion
2 Garlic cloves
1 can(s) (425 ml) Pizza sauce with oregano
1 glass (200 ml) Fajita sauce
4-5 Rings Jalapeños
125 g Mozzarella cheese
7-10 Tbsp Herbs
7-10 Tbsp Grease

Directions

1
Mix flour, milk and mineral water. Stir in eggs, season with salt and pepper. Heat 1 teaspoon of oil in a coated pan (approx. 20 cm Ø). Add 1/4 of the dough and bake a pancake.
2
Process the rest of the dough and 3 teaspoons of oil in the same way. Keep warm. Clean, clean and slice the mushrooms. Peel and chop the onion. Peel and chop garlic. Heat 1 tablespoon of oil in a frying pan.
3
Fry the mushrooms, onion and garlic in it. Add pizza and fajita sauce. Add the jalapeños. Reduce the sauce for about 5 minutes. Dab mozzarella dry and cut into slices. Fold the pancakes into bags and add some vegetable mixture to each bag.
4
Place the pancakes in a greased casserole dish and pour the rest of the vegetable sauce over them. Spread mozzarella on top. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) until the mozzarella has run off.
5
Garnish with herbs.