Pancakes with tomato and tuna filling

Name: Pancakes with tomato and tuna filling
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 ml Milk; 4 Eggs (size M); 50 g Flour; 7-10 Tbsp Salt; 1 can(s) Tuna fillets, without oil (net content: 185 g / dry weight: 135 g); 500 g Tomatoes; 1 big onion; 1 collar Parsley; 4 TABLESPOONS Olive oil; 7-10 Tbsp black pepper; 1 pinch Sugar; 100 g grated gouda cheese

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 ml Milk
4 Eggs (size M)
50 g Flour
7-10 Tbsp Salt
1 can(s) Tuna fillets, without oil (net content: 185 g / dry weight: 135 g)
500 g Tomatoes
1 big onion
1 collar Parsley
4 TABLESPOONS Olive oil
7-10 Tbsp black pepper
1 pinch Sugar
100 g grated gouda cheese

Directions

1
Mix milk, eggs and flour, season with salt. Leave to swell for 10 minutes. For the filling, drain the tuna and pluck into large pieces. Wash, clean and dice the tomatoes. Peel and halve the onion and cut into thin rings.
2
Wash parsley, dab dry, put something aside for garnishing. Chop the rest finely. Mix prepared ingredients with 2 tablespoons of oil, season with salt, pepper and sugar. Heat 1 tablespoon of oil in a pan (24 cm Ø). Add half of the dough, bake a golden brown pancake, keep warm. Heat the rest of the oil in the pan and bake another pancake from the remaining dough. Spread the tomato mixture on one half of each pancake. Sprinkle with cheese. Fold the pancakes once over the filling.
3
Add half of the dough, bake a golden brown pancake, keep warm. Heat the rest of the oil in the pan and bake another pancake from the remaining dough. Spread the tomato mixture on one half of each pancake. Sprinkle with cheese. Fold the pancakes once over the filling. Serve garnished with parsley