Pancakes filled with mozzarella gratinated
easy
50 mins
50 mins
Ingredients
- 2 Eggs (size M)
- 7-10 Tbsp Salt
- 75 g Flour
- 1/2 TEASPOON Baking Powder
- 100 ml Milk
- 75 ml Mineral water
- 150 g Cabanossi
- 1 yellow, red and green peppers
- 2 Onions
- 2 Garlic cloves
- 1 Pot of oregano
- 2 TABLESPOONS Oil
- 1 TEASPOON Tomato paste
- 1 TABLESPOON Tomato ketchup
- 1 package (500 g) tomato pulp in pieces
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1 package (220 g) Mozzarella (drained weight 125 g)
- 7-10 Tbsp colourful pepper
Directions
- 1
Beat the eggs with the whisk of the hand mixer until frothy. Mix salt, flour and baking powder, sieve onto the egg mixture and stir in. Stir in milk and seltzer and put the dough aside for 30 minutes to swell. In the meantime, cut the cabanossi into slices. Clean, wash and cut the peppers into pieces. Peel and chop the onions. Peel garlic and press it through a garlic press.
- 2
Wash the oregano, dab dry and pluck the leaves from the stalks. Heat 1 tablespoon of oil in a frying pan, fry the onions until translucent, add the garlic, peppers, 3/4 of the oregano and cabanossi and fry for about 2 minutes, turning them over. Add tomato paste, ketchup and tomato pulp, simmer for about 5 minutes and season with salt, pepper and paprika. Drain mozzarella on a sieve and cut into slices. Heat the rest of the oil in a frying pan and make four pancakes from the dough one after the other until golden brown. Fill the pancakes with the tomato sauce, place them in an ovenproof dish, cover with the mozzarella and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 15 minutes. Sprinkle with coloured pepper and serve garnished with the remaining oregano leaves
Nutrition Facts
490 kcal
24 g
30 g
23 g
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