Baked pancakes with vegetable filling

Ingredients for 4 servings:

• 4 eggs
• ¼ liter of milk
• 5 tbsp water
• 250 g flour
• 1 pinch of baking powder
• salt and pepper
• 2 tbsp oil
• 2 bell peppers, red
• 200 g zucchini
• ¼ liter tomato juice
• 250 g mushrooms, from the jar
• 1 onion(s)
• 400 ml vegetable stock
• ½ liter cream
• Paprika powder
• possibly Tabasco

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the batter, mix eggs, milk, water, flour, baking powder, and salt into a smooth pancake batter. Let it rest for about half an hour. Fry 4 pancakes in hot oil. For the filling, clean, wash, and finely chop the peppers and zucchini. Pour the tomato juice into a pot and cook the vegetables for 5 minutes. Season with salt, pepper, paprika, and Tabasco, if desired. Finely chop the onion. Fry the onions and mushrooms in hot oil and season. Deglaze with vegetable stock and cream and bring to a boil. Divide the prepared pepper and zucchini filling among the 4 pancakes (it works best if you spread the pancake out in a soup plate, add the filling, and carefully roll it up). Place in a greased ovenproof dish, spread the mushroom and onion sauce over it and bake in the oven at 200 degrees, 180 degrees fan-assisted or gas mark 3 for 15-20 minutes.