Vegetable pancake rolls with spicy cheese sauce
easy
50 mins
50 mins
Ingredients
- 2 Eggs (size M)
- 1/4 l Milk
- 1/8 l Mineral water
- 1 pinch Salt
- 100 g Flour
- 1 knife tip Baking Powder
- 4-5 Tbsp Oil
- 2 Carrots
- 1 red pepper
- 1 Courgette
- 100 g frozen peas
- 1 potty Chervil
- 30 g Butter or margarine
- 30 g Flour
- 1/4 l Vegetable broth (instant)
- 150 g Double cream cream cheese Paprika-Chili
- 7-10 Tbsp Pepper
- 125 g Mozzarella cheese
- 7-10 Tbsp Grease
Directions
- 1
Mix eggs, 1/8 litre milk, mineral water, salt, flour and baking powder until smooth. Heat oil in portions and bake 5 pancakes from the dough one after the other. Peel, wash, halve and slice the carrots.
- 2
Clean, wash and cut the peppers into small pieces. Clean, wash and chop the zucchini. Cook carrots and peppers in a little salted water for 5-6 minutes. Add peas and zucchini to the carrots for the last 3 minutes.
- 3
Wash the chervil, put something aside for garnishing. Chop the rest roughly. Add to vegetables. Melt the fat in a pot. Sweat flour in it. Deglaze with stock and 1/8 litre milk while stirring. Bring to the boil and simmer for 4 minutes.
- 4
Stir in cream cheese. Season to taste with salt and pepper. Drain the vegetable water. Mix 1/3 of the sauce with the vegetables. Spread the vegetables on the pancakes and roll them up. Cut the pancakes into 3 pieces and put them in a greased casserole dish.
- 5
Spread the rest of the sauce over it. Cut the mozzarella into pieces and spread on the rolls. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.
- 6
Garnish with chervil.
Nutrition Facts
550 kcal
36 g
36 g
21 g
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