Pancake tower with vegetable filling

Name: Pancake tower with vegetable filling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Eggs (size M); 3/8 l Milk; 1/8 l Mineral water; 7-10 Tbsp Salt; 125 g Flour; 1 knife tip Baking Powder; 20 g Butter or margarine; 50 g grated cheddar cheese; 7-10 Tbsp white pepper; 1 Onion; 750 g Courgette; 300 g Mushrooms; 3 Tomatoes; 1 collar Chives; 5 TABLESPOONS Oil; 7-10 Tbsp Slices of tomato

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Eggs (size M)
3/8 l Milk
1/8 l Mineral water
7-10 Tbsp Salt
125 g Flour
1 knife tip Baking Powder
20 g Butter or margarine
50 g grated cheddar cheese
7-10 Tbsp white pepper
1 Onion
750 g Courgette
300 g Mushrooms
3 Tomatoes
1 collar Chives
5 TABLESPOONS Oil
7-10 Tbsp Slices of tomato

Directions

1
Mix eggs, 1/8 litre milk, mineral water, 1 pinch of salt, 100 g flour and baking powder to a smooth dough. Leave to swell for 30 minutes. Melt the fat in a saucepan. Sweat 25 g flour in it.
2
Deglaze with 1/4 litre milk while stirring and bring to the boil. Stir in 25 g cheese. Season to taste with salt and pepper. Peel onion and chop finely. Wash and clean the zucchini and cut into thin slices.
3
Clean the mushrooms, rub with kitchen paper and cut into slices. Wash and clean the tomatoes and cut them into small cubes. Wash chives and cut into small rolls. Heat 3 tablespoons of oil in a pan.
4
Fry onion, zucchini and mushrooms for 5 minutes. Fold in tomatoes and chives, except 1 tablespoon for garnishing, and season with salt and pepper. Heat 2 tablespoons of oil in a pan (20 cm Ø) in portions.
5
Fry 5 pancakes from the dough. Layer the pancakes, vegetables and sauce to form a tower. Sprinkle the pancakes with 25 g cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 10 minutes.
6
Serve garnished with tomato slices and sprinkled with chives.