Curry pancakes with leek and tomato filling

Ingredients for 2 servings:

• 1 egg(s)
• 160 g milk
• 100 g flour
• 1 tsp baking powder
• 1 tbsp curry powder
• 1 pinch of salt
• 200 g leek
• 200 g tomatoes
• butter
• 200 g cream
• some salt and pepper
• n. B. cornstarch

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

A spicy and piquant dish

Mix the egg, milk, flour, curry powder, baking powder, and a pinch of salt into a smooth batter. Let it stand for half an hour to swell. Halve the leek lengthwise, wash, and cut into fine strips. Also use some of the leek greens. Cut the tomatoes into smaller cubes. Sauté the leek strips in a little butter, season with salt and freshly ground pepper, pour in the cream, and simmer for about 5 minutes. During this time, cook the two pancakes. Just before the pancakes are ready, stir the diced tomatoes into the leek strips. Bring everything to a boil and thicken with a little cornstarch, if desired. Fill one half of the pancakes with the vegetables, fold the other side over, and serve on a plate with some green salad.