pancake

Ingredients for 4 servings:

• 3 eggs
• some salt
• some sugar
• 125 g flour
• 250 ml milk
• 50 ml mineral water
• 1 large onion(s)
• 1 red bell pepper(s)
• 1 garlic clove(s)
• 3 tbsp oil
• 2 tbsp tomato paste
• some sweet paprika powder
• 400 ml vegetable stock
• 400 g leek
• 100 g ham, diced
• 20 g clarified butter
• 150 g cream cheese (e.g. ricotta)
• 75 g cheese, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

hearty and rolled

Mix the eggs, salt, and sugar. Add the flour and stir in. Finally, add the milk and water, stir, and let the batter rise for about 30 minutes. In the meantime, dice the onions and bell peppers and finely chop the garlic. Heat 1 tablespoon of oil in a saucepan, fry the vegetables and garlic. Add the tomato paste and sauté briefly, seasoning with salt, pepper, sugar, and paprika. Deglaze with the stock, bring to a boil briefly, then cover and simmer for about 20 minutes. Then puree until finely ground using a hand blender. Brown the ham cubes in a pan. Cut the leek into small rings and fry separately in a pan with 1 tablespoon of oil, turning occasionally. Season with salt and pepper. In a small pan (about 22 cm), cook 6 pancakes one after the other from the batter. Spread the pancakes with the cream cheese. Now arrange the ham cubes and leek on top, roll up, and cut into approximately 5 cm long pieces. Pour the sauce into a baking dish and place the pancake rolls inside. Sprinkle with cheese and bake in the oven at 150°C (fan oven) for about 15 minutes. You can vary the filling according to your taste.