Pancakes with tomato and mozzarella filling

Ingredients for 4 servings:

• 200 g wheat flour
• ½ tsp salt
• ½ tsp sugar
• 3 eggs
• 250 ml milk
• 50 ml carbonated mineral water
• 1 bunch of parsley or basil
• 2 balls of mozzarella, 125 g each
• 300 g tomatoes
• 2 spring onions
• 4 tbsp cream cheese
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian, light summer dish

Combine the flour, salt, and sugar in a bowl and mix. Add the eggs, milk, and mineral water and whisk until smooth. Let the batter rest for 15-20 minutes. In the meantime, wash and roughly chop the parsley, reserving some for decoration. Drain the mozzarella well and slice as thinly as possible. Wash and thinly slice the tomatoes. Trim, wash, and finely slice the spring onions. Stir the chopped parsley into the batter. Preheat the oven to 120°C (top/bottom heat). Heat a little oil in a pan and pour about 1/4 of the batter into the pan, spreading it evenly. Fry the pancakes on both sides until golden brown. Repeat with the remaining pancakes. Place the pancakes in the preheated oven to keep warm. Spread 1 tablespoon of cream cheese on each pancake. Top half of each pancake with tomatoes and mozzarella and season with salt and pepper. Sprinkle with the spring onions. Fold the pancakes closed and sprinkle with the reserved parsley. Serve immediately while still warm. Serve with a green salad!