Pancake Vegetable Casserole

Name: Pancake Vegetable Casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Eggs (size M); 7-10 Tbsp Salt; 400 ml Milk; 75 ml Mineral water; 200 g Flour; 500 g small mushrooms; 1 (approx. 500 g) Head broccoli; 2 (100 g each) Tomatoes; 3 TABLESPOONS Oil; 1 TABLESPOON Butter or margarine; 200 g Whipped cream; 7-10 Tbsp Pepper; 50 g Gouda cheese; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Eggs (size M)
7-10 Tbsp Salt
400 ml Milk
75 ml Mineral water
200 g Flour
500 g small mushrooms
1 (approx. 500 g) Head broccoli
2 (100 g each) Tomatoes
3 TABLESPOONS Oil
1 TABLESPOON Butter or margarine
200 g Whipped cream
7-10 Tbsp Pepper
50 g Gouda cheese
7-10 Tbsp Grease

Directions

1
Beat the eggs, 1 pinch of salt, milk and mineral water. Stir in flour vigorously. Leave to swell for about 20 minutes. In the meantime, clean the mushrooms. Cut broccoli into florets and wash, blanch in boiling salted water for about 5 minutes, drain, rinse cold and drain.
2
Wash tomatoes, cut in half, remove stalk and seeds. Cut the flesh into cubes. Heat oil in portions and bake about 8 pancakes from the dough one after the other. Melt the fat in a saucepan. Sauté the mushrooms, add cream, bring to the boil and season with salt and pepper. Add broccoli and bring to the boil briefly. Finally fold in tomatoes. Fold the pancakes into quarters and fill with the vegetable ragout. Place the filled pancakes in a greased casserole dish.
3
Add broccoli and bring to the boil briefly. Finally fold in tomatoes. Fold the pancakes into quarters and fill with the vegetable ragout. Place the filled pancakes in a greased casserole dish. Grate cheese and sprinkle over the pancakes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes