Stuffed pancakes with sauerkraut

Name: Stuffed pancakes with sauerkraut
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Eggs; 7-10 Tbsp Salt; 1/8 l Milk; 100 g Flour; 1 knife tip Baking Powder; 1/8 l Mineral water; 2 Onions; 1 red pepper; 2 Garlic cloves; 1 Cabanossi; 1 collar Parsley; 3 TABLESPOONS Oil; 1 jar(s) (850 ml; drained weight: 720 g) Sauerkraut; 1 TABLESPOON Tomato paste; 1 TEASPOON Sambal Oelek; 1/4 l Vegetable broth (instant); 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 pinch Sugar

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Eggs
7-10 Tbsp Salt
1/8 l Milk
100 g Flour
1 knife tip Baking Powder
1/8 l Mineral water
2 Onions
1 red pepper
2 Garlic cloves
1 Cabanossi
1 collar Parsley
3 TABLESPOONS Oil
1 jar(s) (850 ml; drained weight: 720 g) Sauerkraut
1 TABLESPOON Tomato paste
1 TEASPOON Sambal Oelek
1/4 l Vegetable broth (instant)
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 pinch Sugar

Directions

1
Beat the eggs and salt with the whisk of the hand mixer until foamy. Add milk and stir in. Mix flour and baking powder, sieve onto the egg-milk mixture and mix. Add mineral water and also stir in.
2
Let the dough swell for about 30 minutes. In the meantime, peel and finely dice the onions. Clean, wash and cut the peppers into strips. Peel garlic and press it through a garlic press.
3
Cabanossi cut into slices. Wash parsley, dab dry and chop except for a little bit for garnishing. Heat 2 tablespoons of oil in a saucepan, sauté onions and garlic in it, add paprika, sauerkraut, Cabanossi tomato paste and sambal oelek and braise for about 5 minutes while turning, deglaze with broth and let braise for another 10 minutes.
4
Season with salt, pepper, paprika and sugar and sprinkle with chopped parsley. Heat the rest of the oil in a pan and bake 4 pancakes one after the other until golden brown. Fill the pancakes with the sauerkraut, fold over and serve on a platter garnished with the remaining parsley.