Pancake cake
easy
60 mins
60 mins
Ingredients
- 2 Eggs (size M)
- 1/4 l Buttermilk
- 7-10 Tbsp Salt
- 100 g Flour
- 500 g red and yellow peppers
- 1 Onion
- 1 Courgette
- 150 g Turkey filet
- 1 TABLESPOON + 1 tsp oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp dried marjoram
- 150 g Crème balance liquid (7,5 % fat)
- 100 g Light sheep's cheese (8 % fat absolute)
- 50 g paprika-filled olives
- 1 Garlic clove
- 150 g Cucumber
- 150 g Yoghurt (0,1 % fat)
- 7-10 Tbsp Marjoram
- baking paper
Directions
- 1
Mix eggs, milk, 1 pinch of salt and flour to a smooth dough and let it swell for 10 minutes. Clean, quarter, wash and cut the peppers into thin strips. Peel and finely chop the onion.
- 2
Clean and wash the zucchini, cut them in half lengthwise and cut them into thin slices. Wash the flesh, dab dry and cut into pieces. Heat 1 teaspoon of oil in a coated pan. Brown the meat in it.
- 3
Add onions and vegetables and cook for about 5 minutes. Season with salt, pepper and marjoram. Stir in Crème balance. Crumble the feta cheese. Cut olives into slices. Heat 1 tablespoon of oil in portions and bake 4 pancakes from the batter.
- 4
Fold 2/3 of the feta cheese into the vegetables. Place a pancake on a baking tray lined with baking paper. Spread 1/4 of the vegetables on top and continue until all the pancakes and vegetables are used up.
- 5
Sprinkle the last pancake with the remaining cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 10 minutes. Peel garlic and chop finely.
- 6
Wash the cucumber and grate roughly. Mix yoghurt, cucumber and garlic, season with salt and pepper. Sprinkle pancake tart with the sliced olives and serve garnished with marjoram. Serve with the tzatziki.
Nutrition Facts
380 kcal
31 g
16 g
29 g
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