Friedhelm's pancakes with vegetable filling

Ingredients for 3 servings:

• 220 ml mineral water
• 120 g whole wheat flour
• 3 eggs
• 1 pinch of salt
• 100 g leek(s)
• 100 g carrot(s)
• 100 g zucchini
• 150 g mushrooms
• 70 g onion(s)
• 100 ml vegetable stock
• 1 tbsp vegetable oil
• 1 tbsp tomato paste
• 2 garlic cloves
• salt and pepper
• Paprika powder
• nutmeg
• basil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

made from whole wheat flour

Whisk together the mineral water and eggs and stir in the flour until a thin batter forms. Let the batter rise for about 15 minutes. While the pancake batter is rising, prepare the vegetables. Clean and chop the mushrooms and cut the zucchini into small cubes. Peel and chop the onions and carrots. Halve the leek and cut into thin strips, then wash everything. Sprinkle the garlic with salt and chop very finely. Heat a little oil in a non-stick pan and sauté all the vegetables until roasted. Deglaze with the stock and cover with a lid. Stir occasionally. Add the tomato paste and cook until softened. Season to taste with spices and herbs. While the vegetables are simmering, brush another large non-stick pan with a little vegetable oil and heat it up. Fry about 1/3 of the batter on both sides over medium heat. Make 3 pancakes this way. Spread the vegetable mixture among the pancakes, fold them together, and serve. Serve with a mixed salad.