Pancakes with sausage and vegetable filling
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 100 g Flour
- 1 pinch Salt
- 3 Eggs
- 200 ml Milk
- 250 g Mushrooms
- 500 g Leeks (leek)
- 3 TABLESPOONS Oil
- 4 Sausages
- 1 can(s) (425 ml) peeled tomatoes
- 100 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sweet peppers
- 1-2 TABLESPOONS sauce thickener
- 1/2 bunch Parsley
Directions
- 1
Mix flour, salt, eggs and milk until smooth. Let the dough swell for about 10 minutes. Clean mushrooms and leek. Wash and chop both. Heat 1 tablespoon of oil. Cut the sausages into slices and fry them. Take them out. Sauté mushrooms and leek in frying fat. Chop tomatoes, add liquid and cream. Let simmer for about 10 minutes. Season to taste. Bind with sauce thickener. Add the sausages and heat up. Heat the rest of the oil in a pan in portions and bake 4 golden brown pancakes. Wash the parsley and chop except for a few leaves. Fill the pancakes with the sausage ragout and serve. Garnish with parsley
- 2
Mill: Zassenhaus
- 3
Harness: Valkyrie
More Delicious Recipes
