Baked savory pancakes

Ingredients for 4 servings:

• 200 g flour
• 200 ml milk
• 5 m.-sized eggs
• 1 pinch of salt
• 400 g chicken breast fillet(s) (inner fillets)
• 2 onions
• 2 bell peppers, red
• 2 spring onions
• 1 small pointed cabbage
• 1 clove(s) garlic
• 100g chorizo
• Salt
• Cayenne pepper
• Paprika powder, sweet
• 2 tbsp crème fraîche
• chili sauce
• 100 g mountain cheese
• 150g Gouda

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Make a pancake batter from flour, eggs, milk, and salt and let it rest for a while. In the meantime, dice the chicken breast fillets and fry them in a high-sided pan. Halve and slice the onions. Add them to the pan. Chop the bell peppers into small pieces and slice the chorizo, and add them to the pan. Season with salt, cayenne pepper, and paprika to taste. Add a little chili sauce to taste. Reduce the heat. Finely dice the garlic clove and add it. Then finely slice the pointed cabbage (you don’t usually need all of it) and add it as well. Finally, add the crème fraîche. In a suitable pan, cook thin pancakes from the batter, fill half of them with the filling, sprinkle with some grated mountain cheese, then fold them together and place them in a baking dish. Sprinkle with grated Gouda cheese and bake in a preheated oven at 180°C (fan oven) for about 20 minutes. Serve with a salad.