Gratinated vegetable pancake

Name: Gratinated vegetable pancake
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 egg (size M); 7-10 Tbsp Salt; 50 g Flour; 100 ml Milk; 1 can(s) (212 ml) Vegetable corn; 15 g dried tomatoes; 10 g black olives without stone; 140 g Romaine lettuce hearts; 30 g Mozzarella cheese; 1 TEASPOON Pesto (from the glass); 7-10 Tbsp Thyme

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1 egg (size M)
7-10 Tbsp Salt
50 g Flour
100 ml Milk
1 can(s) (212 ml) Vegetable corn
15 g dried tomatoes
10 g black olives without stone
140 g Romaine lettuce hearts
30 g Mozzarella cheese
1 TEASPOON Pesto (from the glass)
7-10 Tbsp Thyme

Directions

1
Mix the egg, 1 pinch of salt, flour and milk to a smooth dough. Let the dough swell for about 30 minutes. Drain the corn. Finely dice the tomatoes. Cut olives into rings. Clean, wash, dab dry and cut lettuce into strips.
2
Mix everything together. Cut the mozzarella into slices. Bake a pancake in a coated pan (32 cm Ø). Put the pancakes on a plate and spread with pesto. Add the salad-olive mixture and wrap it up like a wrap.
3
Quarter them and put them in an ovenproof dish. Spread mozzarella slices on and between the pancakes. Bake under the preheated grill for about 5 minutes. Garnish with thyme.