Hearty filled pancakes

Name: Hearty filled pancakes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g and 1-2 tsp. flour (e.g. type 1050); 3 Eggs (Gr. M); 1/4 l Milk; 7-10 Tbsp salt, white pepper; 500 g Broccoli; 1 medium onion; 100 g Mushrooms; 2 medium-sized tomatoes; 40 g butter/margarine; 4 tablespoons (approx. 60 g) Sunflower seeds

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g and 1-2 tsp. flour (e.g. type 1050)
3 Eggs (Gr. M)
1/4 l Milk
7-10 Tbsp salt, white pepper
500 g Broccoli
1 medium onion
100 g Mushrooms
2 medium-sized tomatoes
40 g butter/margarine
4 tablespoons (approx. 60 g) Sunflower seeds

Directions

1
Whisk 100 g flour, eggs, 1/8 l milk, 1/8 l water and some salt. Leave to swell for about 20 minutes
2
Clean, wash and cut the broccoli into florets. Steam covered in approx. 1/8 l boiling salted water for 8-10 minutes. Take out and keep approx. 100 ml vegetable water
3
Meanwhile onion
4
peel, dice. Clean and wash the mushrooms and tomatoes. Halve the mushrooms. Chop the tomatoes
5
Heat 20 g fat. Fry the onion and mushrooms well. Dust with 1-2 tsp. flour and sauté. Deglaze with vegetable water and 1/8 l milk, bring to the boil. Add brockoli and tomatoes, season to taste
6
Heat 20 g of fat in portions and bake 4 pancakes in it, including sunflower seeds on one side. Fill with vegetables, arrange
7
Drink: mineral water