Pancake cake with tomato and cream cheese filling

Name: Pancake cake with tomato and cream cheese filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Eggs (size M); 350 g Flour; 400 ml Milk; 1 pinch Salt; 80 g dried tomatoes; 150 g Spring onions; 60 g Rocket; 200 g Double cream cream cheese; 200 g Schmand; 7-10 Tbsp Pepper; 60 g cherry tomatoes; 7-10 Tbsp Oil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Eggs (size M)
350 g Flour
400 ml Milk
1 pinch Salt
80 g dried tomatoes
150 g Spring onions
60 g Rocket
200 g Double cream cream cheese
200 g Schmand
7-10 Tbsp Pepper
60 g cherry tomatoes
7-10 Tbsp Oil

Directions

1
Mix eggs, flour, milk and salt with the whisk of the hand mixer to a smooth dough. Let rest for about 30 minutes
2
Cut the dried tomatoes into fine strips. Clean and wash spring onions and cut into fine rings. Clean and wash the rocket and chop it coarsely, except for a little bit for sprinkling. Mix cream cheese and sour cream, season with pepper. Stir in spring onions, tomatoes and rocket
3
Brush a pan (20 cm Ø) with oil and heat it up. Put 1/6 of the dough into the pan and fry for about 8 minutes, turning. Remove the pancakes and keep them warm. Fry 5 more pancakes in the same way, spreading the pan with oil
4
Spread 1 pancake with about 1/5 of the cream. Finish with 1 pancake and repeat the process 4 times. Wash and halve the tomatoes. Garnish cake with remaining rocket and tomatoes
5
Waiting time approx. 15 minutes