Oven pancakes with vegetables & feta

Name: Oven pancakes with vegetables & feta
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 TABLESPOON Oil; 2 large carrots; 1 red pepper; 1 collar Spring onions; 200 g Feta; 125 g Flour; 1 TEASPOON Baking Powder; 5 Eggs (Gr. M); 1⁄8 l Milk; 75 ml Sparkling mineral water; 7-10 Tbsp Salt; 1 collar Parsley and chives; 400 g Schmand; 7-10 Tbsp Pepper; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

The oven takes care of this XXL pancake all by itself. All you have to do at the end is roll it up and serve. It doesn't get any better's not!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 TABLESPOON Oil
2 large carrots
1 red pepper
1 collar Spring onions
200 g Feta
125 g Flour
1 TEASPOON Baking Powder
5 Eggs (Gr. M)
1⁄8 l Milk
75 ml Sparkling mineral water
7-10 Tbsp Salt
1 collar Parsley and chives
400 g Schmand
7-10 Tbsp Pepper
baking paper

Directions

1
Line a baking tray with baking paper and sprinkle with oil. Place in the oven and preheat (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel or clean, wash and cut carrots and peppers into fine strips. Clean and wash spring onions and cut them into rings. Crumble feta.
2
For the dough mix flour, baking powder, eggs, milk, mineral water and approx. 1⁄2 TL salt to a smooth dough. Pour evenly onto the hot baking tray. Sprinkle with vegetables and feta and bake in the hot oven for about 20 minutes.
3
In the meantime, wash the herbs, shake dry and cut finely. Mix with sour cream and season to taste with salt and pepper.
4
Pull the pancakes and baking paper off the baking tray. Roll up from the long side and cut into pieces. Serve with the herb cream.