Pancakes with Chinese cabbage, oyster mushrooms, paprika, coriander and Asian sauce (4 times different)

Name: Pancakes with Chinese cabbage, oyster mushrooms, paprika, coriander and Asian sauce (4 times different)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 200 g Flour; 4 Eggs (size M); 1/2 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Chinese cabbage; 150 g Oyster mushrooms; 1 red pepper; 1 Onion; 8 TSP + 1 tablespoon of oil; 1/2 Pot of coriander; 2 TABLESPOONS Chilli sauce for chicken

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

200 g Flour
4 Eggs (size M)
1/2 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Chinese cabbage
150 g Oyster mushrooms
1 red pepper
1 Onion
8 TSP + 1 tablespoon of oil
1/2 Pot of coriander
2 TABLESPOONS Chilli sauce for chicken

Directions

1
Mix flour, eggs and milk with the whisk of the hand mixer until smooth. Season with salt and pepper and let it swell for about 15 minutes. Wash cabbage, cut out stalk and hard leaf veins.
2
Cut leaves into pieces. Sort the mushrooms, clean and roughly pluck them into pieces. Clean, wash and cut the peppers into rectangles. Peel and chop onion. Brush a coated pan with 1 teaspoon of oil each and heat it up.
3
Bake 1/8 of the dough in it for about 3 minutes on each side to a pancake. Bake 7 more pancakes with 1 teaspoon of oil each. Keep finished pancakes warm. Heat 1 tbsp. oil in another pan. Fry the prepared vegetables and mushrooms for 4-5 minutes while turning.
4
Wash the coriander, dab dry and put something aside for garnishing. Coarsely chop the remaining coriander leaves and add to the pan about 1 minute before the end of the cooking time. Fold in the Asian sauce. Season vegetables with salt and pepper.
5
Cover the pancakes with the vegetables and fold them up.