Baked vegetable pancake

Ingredients for 4 servings:

• 200 g flour
• 400 ml milk
• 3 eggs
• Fat for the mold
• 600 g vegetables of your choice or season
• 300 ml cream
• 80 g cheese, grated
• salt and pepper
• herbs, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Mix milk, flour, and eggs with a pinch of salt to form a smooth batter. Cover and let rest for about 10 minutes. Then, in a pan, cook 8 thin pancakes one after the other. Clean the vegetables and cut them into small pieces. Heat the cream and cook the vegetables for 10 minutes. Season with salt and pepper. Preheat the oven to 200°C (top/bottom heat). Remove the vegetables from the sauce with a slotted spoon, place them in portions on the spread-out pancakes, roll them up, and place them in a greased baking dish. Pour the sauce over the vegetables. Sprinkle with fresh herbs and grated cheese. Bake in the hot oven on the middle rack for about 15 minutes.