Pancakes au gratin

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Mix eggs, salt and 125 ml water with the whisk of the hand mixer. Mix the flour and baking powder and add to the egg mixture and mix. Stir in the milk and put the dough aside for about 20 minutes to swell.

2. 2

   In the meantime peel and finely dice the onion. Peel garlic and chop finely. Wash the thyme, dab dry and pluck the leaves from the stalks. Wash the tomatoes and cut them into slices. Clean and wash the spring onions and remove 4 Lauc

3. 3

   Cut the remaining spring onions into pieces. Heat 2 tablespoons of oil in a pan. Fry the onion, garlic and spring onions in it, turning them over. Add 3/4 of the thyme, tomatoes, tomato paste and ketchup and fry for another 2 minutes.

4. 4

   Deglaze with tomato pulp, bring to the boil, season with salt, paprika, pepper and sugar. Stir in sauce thickener. Heat the rest of the oil in a pan and bake 4 pancakes one after the other from the pancake batter until golden brown.

5. 5

   Put the tomato sauce in a greased, ovenproof dish. Roll up the pancakes and tie them together with the leek and onion greens put aside and place them on the sauce. Sprinkle with cheese and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes.

6. 6

   Serve garnished with remaining thyme.

Nutrition Facts

KCAL
380 kcal

CARBS
33 g

FATS
20 g

PROTEINS
20 g