Pancake rolls

Name: Pancake rolls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 350 g Carrots; 250 g Courgette; 150 g Mushrooms; 2 TABLESPOONS Oil; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Salt; 7-10 Tbsp Lemon Pepper; 1/2 bunch Parsley; 1 Garlic clove; 250 g Flour; 3/8 l Milk; 4 Eggs; 1 pinch Salt; 40 g Butter or margarine

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

350 g Carrots
250 g Courgette
150 g Mushrooms
2 TABLESPOONS Oil
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Salt
7-10 Tbsp Lemon Pepper
1/2 bunch Parsley
1 Garlic clove
250 g Flour
3/8 l Milk
4 Eggs
1 pinch Salt
40 g Butter or margarine

Directions

1
Peel carrots. Clean, wash and dry the zucchini. Cut vegetables into fine strips. Clean, wash and slice the mushrooms. Fry in hot oil and remove from the pan.
2
Steam the vegetable strips in the frying oil for 3-5 minutes. Add lemon juice and add mushrooms again. Season with salt and lemon pepper. Wash parsley, dab dry, chop and add to vegetables. Peel garlic and press it through a garlic press. Mix flour, milk, eggs and salt with the whisk of the hand mixer. Add garlic. Heat some fat in a pan. Fry four large or 8 small golden yellow pancakes from the dough.
3
Peel garlic and press it through a garlic press. Mix flour, milk, eggs and salt with the whisk of the hand mixer. Add garlic. Heat some fat in a pan. Fry four large or 8 small golden yellow pancakes from the dough. Cover each pancake with some vegetables and roll it up