John Myers
Asian Vegetables Rolled in Pancakes
The perfect asian vegetables rolled in pancakes recipe with a picture and simple step-by-step instructions.
For the pancakes
- Ginger
- Soy sauce
- Salt
- Pepper
- Chili powder
- Curry
- 250 g Flour
- 300 ml Milk
- 300 ml. Natural carbonated mineral water
- 4 Eggs
- 1 pinch Salt
- Butter
- A word beforehand: I took 1 bag of Asian vegetables frozen food, this consists of carrots, bell peppers, leeks, bamboo shoots, soy seedlings, sugar snap peas, cauliflower, peas and mushrooms, such a large selection of vegetables for two people, is fresh It’s hard to do, unless you only take 100 grams of each variety, and you can’t get that amount in the supermarket.
- Put the Asian vegetables in a pan with oil, season with salt, pepper, paprika powder, chilli, ginger and curry, baste with a little soy sauce and steam for about 10 minutes.
- Put the flour in a bowl, add the eggs, milk, water and salt, process into a liquid dough with a mixer, melt the butter in a pan and slide a small ladle of dough into the hot butter, smooth it out and fry until brown , turn carefully and fry brown on the other side, keep warm, and repeat this completely until the dough is used up.
- Drizzle the pancakes with soy sauce, cover one side with the vegetables, close and serve.
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