Filled pancake from the tray

Name: Filled pancake from the tray
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5 Eggs (size M); 100 ml Milk; 100 ml Mineral water; 100 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON dried thyme; 2 Basil pots; 1 Garlic clove; 1 TABLESPOON Pine nuts; 1 TABLESPOON grated parmesan cheese; 8 TABLESPOONS Olive oil; 100 g Rocket; 75 g Parma ham; 1 jar (280 g) Grilled pepperoni; baking paper; 7-10 Tbsp Oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

5 Eggs (size M)
100 ml Milk
100 ml Mineral water
100 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON dried thyme
2 Basil pots
1 Garlic clove
1 TABLESPOON Pine nuts
1 TABLESPOON grated parmesan cheese
8 TABLESPOONS Olive oil
100 g Rocket
75 g Parma ham
1 jar (280 g) Grilled pepperoni
baking paper
7-10 Tbsp Oil

Directions

1
Line a baking tray with baking paper and place it in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Mix eggs, milk, mineral water and flour to a smooth dough.
2
Season with salt, pepper and thyme. Pluck basil leaves from 1 pot. Brush baking paper with oil. Spread basil leaves on top. Pour dough over it. Bake in the oven at the same temperature for 15-20 minutes.
3
In the meantime, pluck off the remaining basil leaves and chop them coarsely. Peel and chop the garlic. Puree basil, garlic, pine nuts, parmesan and olive oil. Season with salt and pepper. Wash and drain the rocket.
4
Remove the pancake tray from the oven. Spread ham and rocket on top. From the wide side, form a roll and cut into pieces. Add pesto and grilled peppers.