Stuffed pancakes with a twist

Ingredients for 4 servings:

• 2 eggs
• 125 ml milk
• 125 ml mineral water
• 100 g flour
• 1 pinch of baking powder
• 1 bunch of spring onions
• 4 tomatoes
• 150 g mushrooms
• 250 g meat sausage
• 40 g fat
• 75 g peas (frozen)
• 250 g cream
• 1 tsp broth
• 2 tbsp sauce thickener, light
• some parsley
• 50 g cheese (Gouda), grated

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with sausage and baked with cheese

Whisk the eggs with salt, milk, and water until frothy. Fold in the flour and baking powder and let stand for 20 minutes. Cut the onions into rings and dice the rest of the ingredients. Heat half of the fat. Sauté the mushrooms, sausage, and onions. Briefly add the peas and tomatoes. Deglaze with 250 ml water and cream (you may need to add less liquid to the vegetables). Bring to a boil. Stir in the stock, parsley, and gravy thickener, season with salt, and pepper. Cook 4 pancakes in the remaining fat. Fill each with the vegetables and place in a baking dish. Sprinkle with cheese and bake in a preheated oven at 200°C (electric oven) for 15-20 minutes.