Vegetarian vegetable pancake roll from the oven

Ingredients for 2 servings:

• 125 g flour
• 100 ml milk
• 100 ml mineral water
• 3 eggs
• 1 tsp baking powder
• 2 large carrots
• 1 bell pepper(s)
• 1 bunch of spring onions
• 5 tomatoes, dried in oil
• 200 g feta cheese
• salt and pepper
• n. B. herbs
• Oil for the baking paper
• 400 g sour cream or herb curd

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

also suitable as a starter

Preheat the oven to 200°C (top/bottom heat). Line a deep baking tray with baking paper. For the batter, mix together the flour, milk, water, eggs, baking powder, and plenty of salt and pepper, then let it rest for 10 minutes. In the meantime, slice the spring onions into rings and the remaining vegetables into very fine strips. Halve or quarter the sun-dried tomatoes. Dice the feta. Brush the baking paper with oil. Pour the batter onto the pancake and then spread the vegetables and feta on top. Sprinkle with fresh herbs if desired and season with salt and pepper again. Bake in the oven for 20 minutes. Remove the finished pancake from the oven and pull it off the tray, including the baking paper. Then roll it up from the wide side and cut into thick slices. Serve with sour cream or herb quark.