Savory filled pancakes

Ingredients for 3 servings:

• 3 eggs
• 100 g flour
• 125 ml milk
• 2 bell peppers, red and yellow
• 1 bunch of spring onions, cleaned, cut into bite-sized pieces
• 250 g mushrooms, cleaned
• 1 large garlic clove(s), chopped
• Salt and pepper from the mill
• 3 tbsp fresh herbs, according to season and taste
• 2 tbsp sour cream
• some vegetable broth
• some cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Make a pancake batter from eggs, flour, milk, and a pinch of salt and let it rest for 5 minutes. Meanwhile, heat a little olive oil in a non-stick pan and fry the cleaned and bite-sized vegetables. Add a little vegetable stock and simmer covered for about 5 minutes. Refine with sour cream and season with salt, pepper, and the herbs. Fry thin pancakes in a little neutral oil, place some vegetables on one half, sprinkle with cheese, and then fold the other half over the pan. Leave in the pan for a moment to allow the cheese to melt a little.