Stuffed pancakes à la Danie

Ingredients for 4 servings:

• 125 g flour
• 2 eggs
• 200 ml milk
• 1 pinch of salt
• 2 balls of mozzarella
• 4 m.-sized tomatoes
• 2 tbsp pesto, homemade or store-bought
• 2 tsp Italian herbs, dried or fresh
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

simple, vegetarian and delicious

First, make a smooth, relatively liquid batter from flour, eggs, milk, and salt, adding a little more milk if necessary. Ideally, let the batter rest for about 30 minutes. Then heat a little oil in a large pan and cook 4 large pancakes. If you want to save fat, you can place the pancakes between a layer of kitchen paper to absorb any excess fat. While the pancakes are baking, preheat the oven to 200°C fan-assisted or 220°C top/bottom heat. For the filling, wash and dice the tomatoes and mozzarella, and mix them together in a bowl. Now add 2 tablespoons of pesto (the flavor doesn’t matter; we’ve tried several varieties and they all taste good), about 2 teaspoons of Italian herbs, and a pinch of salt and pepper. Mix everything together and season again with salt and/or pepper. Now line a baking sheet with baking paper and place the first pancake on top. Place a quarter of the mixture in the center of the pancake, fold in the right and left sides, and do the same with the top and bottom sides to create a rectangle. Carefully turn this rectangle onto its side so it doesn’t fall apart and place it on the edge of the baking sheet (to leave enough space for the other pancakes to be filled). Repeat with the other pancakes. Once they’re all filled, put the tray in the oven and bake for about 10-15 minutes, until the pancakes puff up and some cheese starts to ooze out. Enjoy the pancakes hot or cold. This recipe serves either 2 people who are quite hungry or 4 people who are moderately hungry.