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Stuffed pancake

updated

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Ingredients for 4 servings:

  • 250 g flour
  • 4 eggs
  • salt and pepper
  • 200 ml milk
  • 100 ml mineral water
  • 1 cucumber(s)
  • 1 bunch of chives
  • 2 garlic cloves
  • 500 g cream cheese, grainy
  • 5 m.-large tomato(s)
  • 3 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

ideal for summer

Mix together flour, eggs, salt, milk, and mineral water. Let it swell for about 20 minutes. Cut the cucumbers into small pieces and the chives into fine rings. Crush the garlic. Deseed and chop the tomatoes. Mix the cucumbers, chives, garlic, and tomatoes with the cream cheese. Season with salt and pepper. Heat a little oil and use the batter to make pancakes. Fill with the cream cheese and roll them up. Tastes delicious on hot days. Next time I’ll add bell peppers and some turkey; we’ll see if it tastes as good.

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Written by John Myers

Professional Chef with 29 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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