Stuffed pancakes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cream eggs and salt. Stir in milk. Mix flour and baking powder, sieve over it and also stir in. Stir in mineral water and let it swell for about 20 minutes. Clean and wash spring onions, tomatoes and mushrooms. Cut tomatoes in half, remove seeds and cut into slices. Cut spring onions into rings.

2. 2

   Halve mushrooms. Cut sausage into slices. Wash parsley and chop except for something to garnish. Heat 20 g fat. Fry the mushrooms, sausage and spring onions in it. Add peas and tomatoes. Braise briefly while turning. Deglaze with 1/4 litre water and cream, bring to the boil. Stir in stock and sauce thickener. Bring to the boil again briefly. Season to taste with salt and pepper. Mix chopped parsley, except 1 tablespoon, into the vegetables. Heat the remaining fat in a pan. Add 1/4 dough and bake on both sides until golden brown.

3. 3

   Deglaze with 1/4 litre water and cream, bring to the boil. Stir in stock and sauce thickener. Bring to the boil again briefly. Season to taste with salt and pepper. Mix chopped parsley, except 1 tablespoon, into the vegetables. Heat the remaining fat in a pan. Add 1/4 dough and bake on both sides until golden brown. Bake another 3 pancakes in the same way. Put some vegetables and sauce on each pancake half and fold over. Put them into an ovenproof dish. Pour the rest of the sauce over the pancakes. Sprinkle with cheese. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Garnish with remaining parsley

4. 4

   Bake another 3 pancakes in the same way. Put some vegetables and sauce on each pancake half and fold over. Put them into an ovenproof dish. Pour the rest of the sauce over the pancakes. Sprinkle with cheese. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Garnish with remaining parsley

Nutrition Facts

KCAL
620 kcal

CARBS
32 g

FATS
45 g

PROTEINS
24 g