Filled pancakes with sausage goulash
easy
45 mins
45 mins
Ingredients
- 1 can(s) (425 ml; drained weight: 285 g) Vegetable maize
- 1 jar(s) (425 ml; separation weight: 255 g) Kidney Beans
- 100 g Cabanossi
- 2 Vienna sausage (approx. 90 g each)
- 1 collar Spring onions
- 3-4 Tbsp Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/8 l clear broth (instant)
- 5-6 Tbsp Tomato-chili sauce
- 3 Eggs (size M)
- 200 ml Milk
- 125 g Flour
- 150 g Fresh cream
- 1 Stalk parsley
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Parsley
Directions
- 1
Drain the corn on a sieve. Rinse and drain the beans as well. Cut cabanossi and sausage into slices. Clean and wash spring onions and cut them into pieces. Heat 1 tablespoon of oil in a frying pan and fry the slices of sausage and spring onions for about 3 minutes.
- 2
Add corn and beans and fry for about 2 minutes. Season to taste with salt and pepper. Deglaze with broth. Add tomato-chili-sauce and stir in. Let simmer for 6-8 minutes. In the meantime mix eggs, milk and 1 pinch of salt.
- 3
Add flour in portions and stir in. Heat the rest of the oil in a pan and bake 4 pancakes in succession. Season crème fraîche with salt and pepper. Put sausage goulash in the middle of the pancakes and fold the sides over.
- 4
Arrange on a plate and place a blob of crème fraîche on each. Wash the parsley, pluck the leaves from the stalk and cut into fine strips. Sprinkle crème fraiche with paprika and parsley.
- 5
Serve the pancakes garnished with parsley as desired.
Nutrition Facts
800 kcal
54 g
49 g
32 g
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