Oven pancakes with vegetables

Name: Oven pancakes with vegetables
Cook time: 35 min
Total time: 35 min
Yield: 10
Ingredients: 250 g Carrots; 1 red pepper; 1 collar Spring onions; 125 g Flour; 1 TEASPOON Baking Powder; 5 Eggs (size M); 100 ml Milk; 100 ml Mineral water; 7-10 Tbsp Salt; 200 g Feta cheese; 1 collar Parsley and chives; 400 g Schmand; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 7-10 Tbsp Oil; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 10

250 g Carrots
1 red pepper
1 collar Spring onions
125 g Flour
1 TEASPOON Baking Powder
5 Eggs (size M)
100 ml Milk
100 ml Mineral water
7-10 Tbsp Salt
200 g Feta cheese
1 collar Parsley and chives
400 g Schmand
7-10 Tbsp Pepper
1 TABLESPOON Oil
7-10 Tbsp Oil
baking paper

Directions

1
Peel the carrots and cut into fine juliennes. Clean, wash and cut the peppers into fine strips. Clean and wash spring onions and cut them into rings. Line a baking tray with baking paper. Put into the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer)
2
For the dough mix flour and baking powder in a bowl. Add eggs, milk and mineral water, mix everything to a smooth dough. Season with salt. Remove the hot baking tray, brush the baking paper with oil and pour the dough evenly onto it. Spread 3/4 of the prepared vegetables on top. Crumble the feta and spread it on top as well. Bake in a hot oven at the same temperature for 15-20 minutes
3
Meanwhile wash herbs, shake dry. Pluck off leaves and chop finely, cut chives into small rolls. Stir the herbs into the sour cream, season with salt and pepper. Heat oil in a frying pan, fry remaining vegetables for 2-3 minutes, season with salt and pepper. Take out the pancakes and pull them off the tray with the paper. Roll up from the short side. Spread the rest of the vegetables on top. Cut the pancakes into pieces and serve with the herb cream