Greek pancake omelette

Name: Greek pancake omelette
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Courgette; 3 Tomatoes; 1 small aubergine; 1 small red and yellow peppers; 1 Onion; 6 Stem(s) Thyme; 100 g Flour; 1/2 TEASPOON Baking Powder; 2 Eggs (size M); 125 ml Milk; 7-10 Tbsp Salt; 1 Garlic clove; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 2-3 TEASPOONS clarified butter; 150 g Feta cheese

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Courgette
3 Tomatoes
1 small aubergine
1 small red and yellow peppers
1 Onion
6 Stem(s) Thyme
100 g Flour
1/2 TEASPOON Baking Powder
2 Eggs (size M)
125 ml Milk
7-10 Tbsp Salt
1 Garlic clove
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
2-3 TEASPOONS clarified butter
150 g Feta cheese

Directions

1
Wash and clean the zucchini, cut into quarters lengthwise and chop finely. Wash and clean tomatoes and eggplant and cut into small cubes. Halve, clean, wash and chop the peppers.
2
Peel and finely chop the onion. Wash the thyme, pluck off the leaves and chop coarsely. Mix flour, baking powder, eggs, milk, half of the thyme and 1 pinch of salt with the whisk of the hand mixer until smooth.
3
Leave to soak for about 15 minutes. Peel garlic and chop finely. Heat the oil in a large pan. First sauté diced onions in it, then add diced peppers. After 1-2 minutes add diced zucchini, eggplant and garlic.
4
Shortly before cooking, add diced tomatoes and the remaining thyme and season with salt, pepper and paprika. Roast sesame seeds in a pan (approx. 16 cm Ø) until golden brown, remove. Heat the clarified butter in portions in the pan.
5
Put 1/6 of the dough into the pan and immediately sprinkle with 1/2 teaspoon sesame seeds. Bake 5 more pancakes in the same way. Crumble the feta cheese and add to the vegetables. Cover half of the pancakes with the vegetables, fold over the other half and arrange on plates.