Stuffed pancake

Name: Stuffed pancake
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Eggs; 1/8 l Milk; 7-10 Tbsp Salt; 100 g Flour; 1 knife tip Baking Powder; 250 g Carrots; 2 Spring onions; 100 g Shiitake mushrooms; 75 g Mung bean sprouts; 100 g Deep-sea crab meat; 2 TABLESPOONS Oil; 3 TABLESPOONS Soy sauce; 1 TEASPOON Sambal Oelek; 20 g Butter or margarine; 7-10 Tbsp Chinese cut garlic

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Eggs
1/8 l Milk
7-10 Tbsp Salt
100 g Flour
1 knife tip Baking Powder
250 g Carrots
2 Spring onions
100 g Shiitake mushrooms
75 g Mung bean sprouts
100 g Deep-sea crab meat
2 TABLESPOONS Oil
3 TABLESPOONS Soy sauce
1 TEASPOON Sambal Oelek
20 g Butter or margarine
7-10 Tbsp Chinese cut garlic

Directions

1
Whisk eggs, milk and 1/8 litre water. Stir in a pinch of salt, flour and baking powder. Let the dough swell. Peel carrots and cut or slice them into fine sticks. Clean and wash spring onions and cut into rings.
2
Clean the mushrooms, twist out the stems, wash and chop them. Rinse sprouts and crabs cold and let them drain. Fry carrots briefly in hot oil. Add spring onions, mushrooms, sprouts and prawns. Swivel briefly. Stir in soy sauce and Sambal Oelek. Season to taste with salt and pepper. Fry four pancakes from the dough in hot fat on both sides until golden brown. Fill each pancake with the vegetables and fill it with prawns.
3
Swivel briefly. Stir in soy sauce and Sambal Oelek. Season to taste with salt and pepper. Fry four pancakes from the dough in hot fat on both sides until golden brown. Fill each pancake with the vegetables and fill it with prawns. Sprinkle with Chinese cut garlic as desired