Mexican pancake casserole
easy
45 mins
45 mins
Ingredients
- 1 Onion
- 150 g Carrots
- 200 g Flour
- 1/4 l Milk
- 2 Eggs (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 can(s) (425 ml) Mixed vegetables (corn, kidney beans, peppers)
- 1 TABLESPOON Oil
- 100 ml Vegetable broth
- 300 g strained tomatoes
- 7-10 Tbsp Chili Flakes
- 7-10 Tbsp Sugar
- 1 TABLESPOON clarified butter
- 8 stalks of chives
- 400 g Schmand
- 150 g grated gouda cheese
Directions
- 1
Peel and finely chop the onion. Peel and wash the carrots and cut them into small cubes. Mix flour, milk and eggs until smooth. Season with salt and pepper. Let the dough swell for at least 20 minutes.
- 2
Put the vegetable mixture into a sieve and let it drain. Heat the oil in a pan. Briefly sauté the onion and carrots, then add the vegetable mix. Deglaze with stock and tomatoes and simmer for about 5 minutes.
- 3
Season the vegetable sauce with salt, pepper, chilli flakes and a little sugar. Heat the clarified butter in portions in a pan (approx. 24 cm Ø). Pour the dough into the pan and fry until golden brown.
- 4
Turn and fry for another 1-2 minutes. Bake another 4-5 pancakes with the remaining dough as described. Wash chives, shake dry and cut into thin rolls. Mix half of the rolls and 300 g sour cream and season with salt and pepper.
- 5
Spread the pancakes with herb sour cream and sprinkle with cheese. Then roll them up tightly and cut them into wide pieces (third or quarter). Put the vegetable sauce in an ovenproof dish and spread the pancake pieces on top.
- 6
Season 100 g of sour cream with salt and pepper and spread it in patches on the casserole. Bake the casserole in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes until golden brown.
- 7
Remove, sprinkle with remaining chives and serve.
Nutrition Facts
760 kcal
56 g
44 g
27 g
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