Puszta pancakes

Name: Puszta pancakes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Flour; 2 Eggs (size M); 225 ml low-fat milk; 7-10 Tbsp Salt; 400 g Turkey Breast; 1 red, yellow and green peppers; 1 Onion; 1 1/2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 3 TABLESPOONS Aiwar (spicy-hot spice paste); 1 package (370 g) chunky tomatoes; 2 stem(s) Marjoram; 7-10 Tbsp Cumin; 4 tablespoons (20 g each) Light cream

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Flour
2 Eggs (size M)
225 ml low-fat milk
7-10 Tbsp Salt
400 g Turkey Breast
1 red, yellow and green peppers
1 Onion
1 1/2 TABLESPOONS Oil
7-10 Tbsp Pepper
3 TABLESPOONS Aiwar (spicy-hot spice paste)
1 package (370 g) chunky tomatoes
2 stem(s) Marjoram
7-10 Tbsp Cumin
4 tablespoons (20 g each) Light cream

Directions

1
Mix flour, eggs, milk and salt with the whisk of the hand mixer to a smooth dough. Let it rest for about 20 minutes. Wash the meat, dab dry and cut into pieces.
2
Clean, wash and cut the peppers into pieces. Peel and finely chop the onion. Heat 1 tablespoon of oil in a pan. Brown the meat in it, season with salt and pepper. Add the paprika and onion and fry.
3
Add aiwar and tomatoes, bring to the boil and simmer for about 5 minutes. Wash the marjoram, pluck the leaves except for something to garnish from the stalks and chop. Season to taste with salt, pepper, marjoram and cumin.
4
Keep warm in the closed pan. Coat a coated pan (approx. 24 cm Ø) with oil and heat it up. Bake 4 pancakes from the dough one after the other, brushing the pan with oil again and again.
5
Keep pancakes warm. Fill the pancakes with the Puszta pan. Arrange on plates with a dash of crème légère. Garnish with marjoram.