Baked pancakes with tomato sauce

Ingredients for 4 servings:

• 250 g flour and 2 eggs
• 250 ml milk
• 250 ml water
• 1 pinch of salt
• 2 small zucchini, diced
• 2 small onions, diced
• 2 tbsp olive oil
• 250 g feta cheese
• Nutmeg, ground
• Salt
• pepper
• Basil, fresh
• 2 can/n tomatoes (Pizza tomatoes)
• 2 small onions, diced
• some sauce thickener or flour
• Salt
• pepper
• Basil, fresh
• 50 g cheese

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Pancakes with a twist

Mix flour, milk, water, eggs, and a pinch of salt into a dough. Let the dough rest for about 30 minutes. Peel the onions and dice them. Heat 2 tablespoons of oil in a saucepan and sauté the onions until translucent. Add the diced zucchini and sauté for about 5 minutes, stirring constantly. Season both with salt and pepper. Remove the pan from the heat and fold in the freshly chopped basil. Heat 2 tablespoons of oil in a saucepan and sauté the diced onions. Add the pizza tomatoes and bring to a boil. Season to taste with pepper, salt, and a little curry powder. Thicken the sauce with a sauce thickener or flour. Remove the pan from the heat and fold in the freshly chopped basil. Pour the sauce into a large baking dish. Use the batter to make about 8 golden brown pancakes. Spread the filling on the pancakes and roll them up. Place the rolled-up pancakes in the sauce and sprinkle with cheese. Bake in a preheated oven (200°C) for about 15 minutes.