Baked rosemary pancake

Ingredients for 2 servings:

• 150 g flour
• 2 eggs
• 190 ml milk
• n. B. Salt
• n. B. rosemary needles
• 200 g Brussels sprouts
• 1 large parsley root(s)
• 5 mushrooms, fresh
• 100 g lean raw ham
• 100 g mozzarella, grated
• e.g. salt and pepper
• e.g. chili powder
• some herb curd

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Preheat the oven to 230°C (top/bottom heat) and heat a baking tray lined with baking paper. Mix the batter ingredients to create a smooth rosemary pancake batter. Spread the batter on the hot baking tray and bake for 6-7 minutes, ready for topping. For the topping, remove the woody stalk and outer leaves from the Brussels sprouts. Cut the florets into thirds lengthwise and roast them thoroughly in a pan until they are nicely browned. Peel the parsley root, slice it very thinly or grate it, add it to the pan with the Brussels sprouts, and roast briefly. Thinly slice the mushrooms. Now top the pancake batter with the roasted vegetables, fresh mushrooms, ham, and mozzarella as desired and bake in the oven for about another 5 minutes. Season with salt, pepper, and chili, if desired. Enjoy with herb quark.