in Recipes

Stuffed pancakes

updated

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Ingredients for 2 servings:

  • 125 g flour
  • 3 eggs
  • 200 ml milk
  • 1 shot of mineral water
  • some vegetable oil, neutral
  • 100 g tomato peppers from the jar
  • 250 g mushrooms, fresh
  • 2 onions
  • olive oil
  • Thyme
  • salt and pepper
  • 4 tbsp cheese (Pecorino or Parmesan), grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian

Make a pancake batter from flour, eggs, milk, and mineral water. It should be quite thin; add a little more milk if needed. Peel and slice the onions. Drain the tomatoes and peppers. Clean and slice the mushrooms. Heat a little olive oil in a pan and fry the onion strips. Add the peppers and mushrooms and fry over medium heat. Season with salt, pepper, and thyme, then sprinkle with the grated cheese and simmer over very low heat until the pancakes are done. Cook 4 pancakes from the batter. Spread the vegetable filling on the pancakes and roll them up. Serve best on warmed plates with salad.

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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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