Stuffed pancakes

Name: Stuffed pancakes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Eggs (size M); 7-10 Tbsp Salt; 100 g Flour; 1 Tip of the knife. Baking soda; 125 ml Milk; 1 Onion; 2-3 Garlic cloves; 1/2 bunch Marjoram; 1 (approx. 225 g) Aubergine; 4 Tomatoes; 1 collar Spring onions; 3 TABLESPOONS Oil; 1 package (500 g) chunky tomato pulp; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1-2 TABLESPOONS dark sauce thickener; 150 g Sheep's cheese

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Eggs (size M)
7-10 Tbsp Salt
100 g Flour
1 Tip of the knife. Baking soda
125 ml Milk
1 Onion
2-3 Garlic cloves
1/2 bunch Marjoram
1 (approx. 225 g) Aubergine
4 Tomatoes
1 collar Spring onions
3 TABLESPOONS Oil
1 package (500 g) chunky tomato pulp
7-10 Tbsp Sweet peppers
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1-2 TABLESPOONS dark sauce thickener
150 g Sheep's cheese

Directions

1
Mix eggs, salt and 125 ml water with the whisk of the hand mixer. Mix the flour and baking powder and add to the egg mixture and mix. Stir in the milk and put the dough aside for about 20 minutes to swell.
2
In the meantime peel and finely dice the onion. Peel garlic and chop finely. Wash the marjoram, dab dry and pluck the leaves from the stalks. Wash and slice the aubergine. Wash tomatoes and cut into slices.
3
Clean, wash and chop the spring onions. Heat 2 tablespoons of oil in a frying pan, fry the onion, garlic and spring onions in it while turning. Add aubergines, 3/4 of the marjoram and tomatoes and fry for another 2 minutes.
4
Deglaze with tomato pulp, bring to the boil, season with salt, paprika, pepper and sugar. Stir in sauce thickener and bring to the boil again. Heat the remaining oil in a pan and bake 4 pancakes of the pancake batter one after the other until golden brown.
5
In the meantime, crumble the sheep's cheese. Arrange one pancake on each plate. Fill with tomato sauce. Sprinkle with sheep's cheese and remaining marjoram and serve.