Filled pancakes

Ingredients for 2 servings:

• ½ liter of milk
• ¼ liter mineral water, carbonated
• ¼ liter kefir
• 200 g buckwheat, ground
• 100 g rice, ground
• 100 g amaranth, ground
• 100 g chickpeas, ground
• 3 eggs
• Pinch(s) of salt + sugar
• e.g. butter/margarine/oil
• ¼ liter sweet cream
• 2 eggs, including the yolk
• 100 g cheese, grated
• Pinch(s) of salt + sugar
• 25 g cheese, grated
• Peppers, crushed
• herbal salt
• ½ tsp ground blue fenugreek
• pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Mix milk, seltzer, kefir, buckwheat, amaranth, chickpeas with the 3 eggs + 2 egg whites, salt + sugar, let rest for about 30 minutes. Only for the first time, grease the pan with butter/margarine/oil, fry/bake the dough, keep warm. For the filling, beat cream, egg yolks, herb salt, pepper, sugar + salt until frothy, add 100g grated cheese. Grease a baking dish, place 1 pancake in it, spread with a little of the mixture, another pancake, and so on until all is used up. Finish with a pancake, sprinkle with 25-50g grated cheese and paprika. Bake in the oven at 170°C fan/convection oven for about 15-30 minutes. You can of course use lots of other fillings, sweet or savory.