Baked pancakes on fiery vegetable sauce

Ingredients for 4 servings:

• 400 g flour
• 250 ml milk
• 4 eggs
• 50 ml mineral water
• 1 pinch of salt
• 1 large onion(s)
• 1 clove(s) garlic
• 1 large zucchini
• 3 carrots
• 1 bell pepper(s), red
• 2 stalk(s) leeks
• 200 ml vegetable stock
• 2 tbsp tomato paste
• 1 tbsp paprika paste
• 1 tsp curry paste, red
• Pepper, from the mill
• 2 tbsp parsley
• 150 g cheese, grated
• 2 tbsp cream or soy cream
• olive oil

Instructions

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

Mix the pancake ingredients together and use the batter to make about 8-10 pancakes. Dice the onion and garlic, and dice or slice the zucchini, carrots, bell pepper, and leek. Heat the olive oil in a pan, briefly fry the onion and garlic, add the vegetables, and cook for about 2-3 minutes, stirring constantly. Then deglaze with the vegetable stock, stir in the tomato paste, paprika, and red curry paste, and simmer over low heat for about 5 minutes. Pour in the cream. Season with pepper to taste and add the parsley. Transfer the vegetable mixture to a baking dish. Roll up the pancakes and place them on top of the vegetables. Sprinkle with grated cheese and bake in the oven on the middle rack at 200°C for about 20-25 minutes. Serve with a crisp leaf salad.