Contents
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Ingredients
Pancake batter
- 2 Eggs
- 150 g Flour
- 200 ml Milk
- 200 ml Salt
filling
- 2 Leek sticks
- 1 Carrot ... lay so lonely in the fridge
- 1 Vegetable broth powder
sauce
- 2 tbsp Margarine
- 2 tbsp Flour
- 350 ml Cooking broth from the leek
- 50 ml Milk
- 2 tbsp Grated cheese
- Salt, pepper, nutmeg, chilli
- -
- Cooking fat
- Grated cheese
- Oil for frying the pancakes
Instructions
- Mix the ingredients for the pancakes together well and set aside for 20 minutes to swell, then bake 4 pancakes one after the other and let them cool down a little
- Clean the leek, wash and cut into rolls ...... Clean the carrot, halve and cut into slices ...... cook both in the vegetable stock until firm to the bite, pour off - save the stock - and set aside
- Melt the margarine in a saucepan, add the flour and lightly roast ...... then deglaze with the stock and milk and reduce until creamy ....... Mix in the cheese and possibly with a little salt, nutmeg and pepper Spice up
- Stir 2 tablespoons of the sauce into the vegetables and then fill the pancakes with them, roll up and place in a greased casserole dish, pour the rest of the sauce over it and sprinkle with grated cheese (amount as desired)
- Put the tin in the oven preheated to 190 ° C and bake it light brown
Nutrition
Serving: 100gCalories: 244kcalCarbohydrates: 28.5gProtein: 7.2gFat: 11.2g