Stuffed pancakes with turkey strips

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Stir eggs, mineral water, 1 tablespoon of oil and flour until smooth. Season with salt and nutmeg. Let the dough swell for about 10 minutes. Meanwhile wash the turkey escalopes, dab dry and cut into strips. Clean, wash and chop the bell peppers and spring onions. Peel onion and garlic.

2. 2

   Halve onion and cut into strips, chop garlic finely. Heat 1/2 tablespoon of oil in a coated pan, pour in 1/4 of the dough and bake as a pancake. Do the same with the remaining dough. Keep the pancakes warm. Heat the remaining oil and fry the turkey escalope strips in it. Season with salt and pepper. Take out. Sauté onions, bell peppers, spring onions and garlic in the frying fat. Deglaze with tomato juice and bring to the boil. Stir cornflour with 2 tablespoons of water until smooth and thicken the sauce. Season with salt and pepper.

3. 3

   Season with salt and pepper. Take out. Sauté onions, bell peppers, spring onions and garlic in the frying fat. Deglaze with tomato juice and bring to the boil. Stir cornflour with 2 tablespoons of water until smooth and thicken the sauce. Season with salt and pepper. Add the meat to the sauce and warm it up. Put the pancakes on a plate and fill them with the shredded meat. Garnish with basil. Add a dash of crème fraiche. Serve the rest extra

4. 4

   Add the meat to the sauce and warm it up. Put the pancakes on a plate and fill them with the shredded meat. Garnish with basil. Add a dash of crème fraiche. Serve the rest extra

5. 5

   kJ 2520 / 600 kcal. E 41 g/ F 30 g/ KH 41 g

Nutrition Facts

KCAL
600 kcal

CARBS
41 g

FATS
30 g

PROTEINS
41 g