Stuffed pancakes

Name: Stuffed pancakes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Eggs; 1/4 l Milk; 5 TABLESPOONS Mineral water; 250 g Flour; 1 knife tip Baking Powder; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 2 red peppers; 200 g Courgette; 1/4 l Tomato juice; 7-10 Tbsp Sweet peppers; 7-10 Tbsp a few drops of Tabasco; 250 g Mushrooms; 1 Onion; 50 g streaky smoked bacon; 7-10 Tbsp Pepper; 400 ml Vegetable broth (instant); 100 g Whipped cream; 1 collar curly parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Eggs
1/4 l Milk
5 TABLESPOONS Mineral water
250 g Flour
1 knife tip Baking Powder
7-10 Tbsp Salt
2 TABLESPOONS Oil
2 red peppers
200 g Courgette
1/4 l Tomato juice
7-10 Tbsp Sweet peppers
7-10 Tbsp a few drops of Tabasco
250 g Mushrooms
1 Onion
50 g streaky smoked bacon
7-10 Tbsp Pepper
400 ml Vegetable broth (instant)
100 g Whipped cream
1 collar curly parsley

Directions

1
For the dough, mix eggs, milk and mineral water. Stir in 225 grams of flour, baking powder and a little salt. Coat the pan with oil, heat it up and bake four thin pancakes one after the other.
2
For the filling, clean, wash and finely dice the peppers and zucchini. Cook in boiling tomato juice for five minutes. Season with salt, paprika and Tabasco. Clean, wash and slice the mushrooms.
3
Peel and chop the onion. Dice bacon finely. Leave it crispy in hot oil and take it out. Fry the onion and mushrooms in the cooking fat for five minutes, season with salt and pepper. Dust with the rest of the flour.
4
Deglaze with stock and cream and bring to the boil while stirring. Wash and chop the parsley. Add bacon and parsley to the sauce and season again. Spread the filling over the pancakes, roll them up and place them in an ovenproof dish.
5
Pour gravy over it. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15 minutes. Cover if necessary. Serve garnished with fresh parsley if desired.