Pancake – Vegetable – Casserole

Ingredients for 4 servings:

• 4 eggs
• Salt and pepper, white
• 400 ml milk
• 7 tbsp mineral water
• 200 g flour
• 1 onion(s)
• 2 garlic cloves
• 500 g mushrooms, small
• 500 g broccoli
• 2 m.-large tomato(s)
• 200 g whipped cream
• 50 g cheese, Gouda in a piece
• 3 tbsp oil
• 1 tbsp butter/margarine

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Favorite food

Mix eggs, a pinch of salt, milk, and mineral water. Stir in the flour and let it stand for about 20 minutes. Clean the mushrooms and broccoli, cut the broccoli into florets, blanch in boiling salted water for about 5 minutes, rinse with cold water, and drain. Wash the tomatoes, halve and deseed them, and cut into pieces. Dice the onions and mince the garlic. Heat oil in batches in a pan and use the batter to make about 8 pancakes, one after the other. Heat the fat in a saucepan. Fry the onions, garlic, and mushrooms. Add the cream, bring to a boil, and season with salt and pepper. Fold in the broccoli and tomatoes. Fill the pancakes with some of the vegetable ragout and fold together. Place the pancakes in a large greased baking dish. Spread the remaining ragout over the pancakes. Grate the cheese and sprinkle it on top. Bake the casserole in a preheated oven (electric oven 200ºC/fan oven 175ºC/gas mark 3) for about 10 minutes until golden brown.