Baked yeast pancakes

Ingredients for 3 servings:

• 100 ml water
• 4 g fresh yeast
• 100 g spelt flour type 630
• 6 tbsp extra virgin olive oil
• ½ tsp salt
• ½ tsp black pepper from the mill
• 1 tsp rosemary, fresh, chopped
• 1 tbsp cream cheese
• 1 tsp tomato paste, 3x concentrated
• 1 tbsp basil, freshly chopped
• 6 tbsp vegetables of your choice, cooked
• 50 g Emmental cheese, grated
• Fat for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

filled with leftover vegetables

For the pancake batter, dissolve the yeast in 100 ml of lukewarm water and let stand for about half an hour. Combine the flour, salt, rosemary, and 2 tablespoons of olive oil, add the yeast water, and mix well. Cover and let rise for about half an hour. Thin the batter with lukewarm water until you have a runny pancake batter. For each pancake, heat a tablespoon of oil in a medium-sized pan and pour in 1/3 of the batter. Once the batter has set, flip the pancake and cook on the other side. Repeat with the remaining batter. Mix the cream cheese with tomato paste, basil, salt, and pepper and spread it over the pancakes. Place two to three tablespoons of prepared vegetables in the center of each pancake, roll them up, and place them in a greased baking dish. Bake the pancakes at approximately 200°C (convection oven) for 20 minutes. Then spread the grated cheese on top and bake for about 5-10 minutes, until the cheese reaches the desired degree of browning. Arrange the filled pancakes on warmed plates and serve with salad.