in Recipes

Baked pancakes

updated

Spread the love

Ingredients for 8 servings:

  • 250 g flour
  • 3 eggs
  • 375 ml milk
  • ½ tsp salt
  • 40 g butter
  • 850 g peas and carrots, frozen or from a jar
  • 1 package of processed cheese
  • 1 bunch of parsley
  • salt and pepper
  • 100 g cheese (Gouda), grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

filled with peas and carrots

Make a pancake batter from flour, eggs, milk, and salt and bake eight pancakes. Use butter as the fat for the pan. Place the peas and carrots in a saucepan and heat with a little water. Stir in the cream cheese and chopped parsley. Season with salt and pepper. Fill each pancake with an eighth of the filling, roll them up, and place them side by side in a baking dish. Sprinkle the grated Gouda cheese over the top. Bake on the middle rack at 200°C for about 25 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Baked pancakes

Lentils in peppers on boiled potatoes