Pancakes with antipasti filling

Ingredients for 4 servings:

• 2 red bell peppers
• 1 bell pepper(s), yellow
• 1 zucchini
• 3 tbsp olive oil
• salt and pepper
• 1 garlic clove(s)
• 1 pack of feta cheese
• 1 bunch of basil
• 3 eggs
• 6 tbsp flour, heaped
• e.g. milk
• 1 pinch of salt
• 200 g ham, raw

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with grilled, pickled vegetables

Filling: Halve the bell peppers, remove the seeds and white inner membranes. Grill until the skins blister, then rinse in cold water and remove the skin. Slice the zucchini and grill briefly. Let everything cool. Chop the garlic clove, mix it with the vegetables along with oil, salt, and pepper, and marinate for about an hour. Dice the feta cheese, cut the basil into thin strips, leaving a few leaves for garnish, and mix everything together. Dough: Mix the flour, eggs, and salt. Stir in enough milk to form a thin batter. Cut the ham into thin strips. Bake four thin pancakes, then sprinkle with the ham after turning. Fill the pancakes with the cold antipasti mixture and roll them up. Garnish with the remaining basil leaves. Tip: The recipe that inspired this idea used grilled, marinated bell peppers and zucchini from a jar, cow’s milk mozzarella, and pre-sliced ​​ham from a package. If you prefer something simple, quick, and less spicy, you can also try the recipe with these ingredients. Pitted black olives would also work well in the filling.