Pancakes with juicy vegetable filling
easy
90 mins
90 mins
Ingredients
- 2 Eggs (size M)
- 1/4 l Milk
- 1 knife tip Salt
- 100 g Wholemeal wheat flour
- 300 g Carrots
- 1 collar Spring onions
- 375 g Tomatoes
- 250 Mushrooms
- 1 collar Parsley and Dill
- 1 Garlic clove
- 2 (150 g each) Becher Crème fraîche
- 2 TABLESPOONS Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 75 g Butter or margarine
- 100 g grated gouda cheese
Directions
- 1
Mix eggs, milk and salt. Stir in flour. Let the dough swell for about 30 minutes. In the meantime, clean and wash the carrots and spring onions for the filling. Cut carrots into fine sticks, spring onions into rings.
- 2
Wash the tomatoes, clean the mushrooms, cut both into slices. Wash parsley and dill and dab dry. Put some parsley aside for garnishing, chop remaining herbs. Peel garlic and press it through the garlic press.
- 3
Mix crème fraîche with milk. Fold in garlic and herbs. Season with salt and pepper. Heat 20 g fat in a pan. Brown the mushrooms and spring onions in it. Season with salt and pepper.
- 4
Blanch the carrots in boiling salted water for 2 minutes. Drain and fold into the mushrooms. Stir the pancake batter again well. Heat the remaining fat in a pan in portions.
- 5
Bake 4 pancakes from the dough. Put 1 pancake on an oven-proof plate, spread with 1/3 herb cream fraiche. Spread 1/3 tomatoes and 1/4 mushroom vegetables on top. Sprinkle with 1/4 of the cheese, cover with the next pancake.
- 6
As described, lay down and stack on top of each other. Spread the rest of the vegetables on the top pancakes and sprinkle with the rest of the cheese. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for about 10 minutes.
- 7
Serve garnished with parsley.
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