Pancakes with broccoli filling

Name: Pancakes with broccoli filling
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Broccoli; 7-10 Tbsp Salt; 1 Onion; 100 g Mushrooms; 2 Tomatoes; 2 TABLESPOONS Oil; 200 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp white pepper; 2 Eggs; 1/8 l Milk; 100 g Flour; 1 pinch Baking Powder; 40 g Butter or margarine; 4 TABLESPOONS Sunflower seeds

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Broccoli
7-10 Tbsp Salt
1 Onion
100 g Mushrooms
2 Tomatoes
2 TABLESPOONS Oil
200 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp white pepper
2 Eggs
1/8 l Milk
100 g Flour
1 pinch Baking Powder
40 g Butter or margarine
4 TABLESPOONS Sunflower seeds

Directions

1
Clean, wash and cut broccoli into florets. Cook in boiling salted water for about 8 minutes. Peel and chop onion. Clean, wash and dry mushrooms. If necessary cut in half.
2
Clean, wash and cut the tomatoes into pieces. Drain the broccoli and collect the vegetable water. Fry onion and mushrooms in hot oil for about 5 minutes. Add tomatoes and broccoli. Pour on 100 ml broccoli vegetable water and cream.
3
Bring to the boil and stir in the sauce thickener. Season with salt and pepper. For the pancakes, whisk eggs, milk and 1/8 litre water. Mix flour and baking powder and gradually stir into the egg mixture.
4
Add a pinch of salt. Heat 10 g fat in a frying pan. Add 1/4 of the dough and let it set at medium heat. Sprinkle with a tablespoon of sunflower seeds and turn. Fry the pancakes on both sides until golden brown.
5
Bake the rest of the dough in the same way. Fill with vegetables and arrange on a plate or plates.