Stuffed pancakes

Ingredients for 2 servings:

• 2 eggs
• ¼ liter of milk
• 100 g flour
• salt and pepper
• 600 g savoy cabbage
• salt water
• 300 g bell pepper(s), red and yellow
• 600 g sausage (Krakauer)
• 200 g sour cream
• 1 onion(s)
• 3 tbsp oil
• chives

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

with Krakow sausage

Mix eggs, milk, flour, and salt to make a pancake batter. Blanch the savoy cabbage leaves in boiling salted water for 2 minutes. Drain and chop into large pieces. Dice the bell pepper, onion, and Krakow sausage. Heat 1 tablespoon of oil. Sauté the Krakow sausage, bell pepper, and onion. Add the savoy cabbage and sauté for 8 minutes. Add the sour cream and chives, and season with salt and pepper. Fry the batter into pancakes in a pan and fill with the vegetables. Tastes delicious and incredibly filling.