Pancakes with Sheep’s Cheese and Vegetable Filling

5 from 9 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 136 kcal


For the dough

  • 250 g Wholemeal spelt flour
  • 3 Eggs
  • 500 ml Milk
  • Salt
  • Black pepper from the mill
  • 1 pinch Nutmeg
  • 1 pinch Cayenne pepper

For the filling

  • 8 Rods Fresh asparagus
  • 3 Fresh shallots
  • 2 tbsp Olive oil
  • 500 g Cherry tomatoes red
  • 100 ml Vegetable broth
  • 1 Can Corn
  • 250 g Frozen or fresh peas
  • 200 g Sheep milk cheese
  • 4 Carrots
  • Herbal sea salt
  • Black pepper from the mill
  • 1 Pr Sugar
  • Cayenne pepper


  • Put the flour with the eggs and milk in a bowl and stir to form a smooth dough. Season the dough with salt, pepper, nutmeg and cayenne and let it soak for 10 minutes. Heat the olives in a pan. Bake pancakes in portions, take them out of the pan and keep warm.
  • For the filling, peel and finely dice shallots. Heat the olive oil in a pan and sweat the shallot cubes until translucent. Peel and dice the carrots and add to the shallots. fry briefly. Wash tomatoes, cut into cubes, add to the vegetables and sweat briefly. Peel and chop the asparagus. Add the peas (defrosted), corn and asparagus pieces to the vegetables.
  • Pour in the broth and bring to the boil. season with the spices and sauté for a few minutes over a moderate heat. Cut the sheep's cheese into cubes and fold into the vegetables. Arrange the pancakes with the vegetables and serve immediately. Good Appetite.


Serving: 100gCalories: 136kcalCarbohydrates: 12.2gProtein: 5.1gFat: 7.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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