Tomato pancakes

Name: Tomato pancakes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Flour; 4 Eggs (size M); 1/4 l + possibly 1-2 tablespoons of milk; 7-10 Tbsp Salt; 250 g red and yellow cherry tomatoes; 1 medium onion; 1-2 Garlic cloves; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 100 g Spring onions; 100 g creamy ricotta cheese; 75 g Fresh cream; 1/8 l Mineral water; 50-60 g Butter or margarine; 40 g freshly sliced Parmesan cheese to sprinkle

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Flour
4 Eggs (size M)
1/4 l + possibly 1-2 tablespoons of milk
7-10 Tbsp Salt
250 g red and yellow cherry tomatoes
1 medium onion
1-2 Garlic cloves
2 TABLESPOONS Oil
7-10 Tbsp Pepper
100 g Spring onions
100 g creamy ricotta cheese
75 g Fresh cream
1/8 l Mineral water
50-60 g Butter or margarine
40 g freshly sliced Parmesan cheese to sprinkle

Directions

1
Mix flour, eggs, milk and approx. 1/2 teaspoon salt to a smooth pancake batter and let it rest covered for approx. 30 minutes. In the meantime, wash the tomatoes, drain them well and, depending on their size, leave them whole or cut them in half.
2
Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Heat the oil in a pan, sauté the onion and garlic in it and toss the tomatoes briefly in it.
3
Season with salt and pepper and place in a bowl. Clean and wash spring onions and cut into fine rings. Stir ricotta, crème fraîche and possibly 1-2 tablespoons of milk until creamy. Stir in half the spring onions and season with salt and pepper.
4
Heat some fat in a large frying pan. Stir the mineral water into the pancake batter and pour about 1/4 of the mixture into the pan. Immediately sprinkle with 1/4 of the tomatoes and bake on both sides until golden brown.
5
(To turn, slide onto a large pot lid and fall back into the pan) Keep the finished pancakes warm and bake 3 more pancakes from the remaining mixture. Arrange the tomato pancakes with a blob of ricotta-leek onion cream and sprinkle with the remaining spring onions and sliced parmesan.
6
Serve immediately.