Stuffed pancakes with bell peppers

Ingredients for 2 servings:

• 200 g flour
• 2 eggs
• 125 ml milk
• salt and pepper
• 1 bell pepper(s), red
• 150 g beans, green, fresh
• 1 small can of mushrooms
• 50 g ham, cooked
• 1 onion(s)
• 1 tbsp butter
• 2 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Mix flour, eggs, milk, a little salt, and pepper into a batter. Quarter the bell pepper, remove the seeds, wash, and cut into strips. Trim and break the beans. Drain the mushrooms in a sieve, reserving the water. Cut the ham into thin strips. Peel and dice the onion. Bring the butter, onion, and mushroom stock to a boil. Sauté the beans over low heat for 20 minutes. Add the bell pepper strips after 10 minutes, add the mushrooms and ham in the last 5 minutes, and season the vegetables to taste. Fry the pancakes in batches in hot oil, arrange on warmed plates, and fill with vegetables. Serve.