Maultaschen pancakes

Ingredients for 2 servings:

• 6 Maultaschen
• Salt and pepper, white
• 250 g mushrooms
• 2 bell peppers
• 1 stalk(s) leek
• 2 tbsp oil
• 1 tsp vegetable stock powder
• ½ bunch chives
• 100 g crème fraîche or sour cream
• Water

Instructions

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

fried Maultaschen with vegetables and mushrooms

Place the Maultaschen in boiling salted water and simmer over low heat for about 2 minutes. Drain and let drain well. Clean or wash the mushrooms and then halve them. Clean the bell peppers and cut into pieces. Wash the leeks and cut into strips. Halve the Maultaschen and fry in hot oil until golden brown on all sides. Then remove the Maultaschen from the pan. Fry the vegetables and mushrooms in the frying fat. Return the Maultaschen and pour in 100 ml of water. Bring to a boil briefly and stir in the vegetable stock powder. Simmer for about 5 minutes, season with salt and pepper. Wash and finely chop the chives and stir them into the crème fraîche or sour cream, reserving a little for garnishing. Place them in dollops on the pan. Sprinkle the remaining chives over the top.