Baked vegetable pancakes

Ingredients for 4 servings:

• ½ liter of milk
• 250 g flour
• 3 eggs
• 300 g mixed vegetables, possibly frozen, thawed
• 1 egg(s) for the filling
• 1 cup of crème fraîche or crème fine
• salt and pepper
• Herbs
• 100 g cheese, grated

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

very simple and suitable for using leftovers

Mix milk, flour, the three eggs, and a pinch of salt to make pancake batter. Let it stand for about half an hour (so the air escapes and the pancakes become thinner—if you don’t want that to happen, don’t let it stand). Fry several pancakes in a pan. Mix the vegetables with the egg and crème fraîche in a bowl and season. Fill the pancakes with the batter, roll them up, and layer them in a baking dish. If you have any leftover batter, you can pour it over the pancakes. Finally, sprinkle the grated cheese over the pancakes. Place the pancakes in a preheated oven at 180°C until the cheese is well melted and lightly browned.