Stuffed pancakes with chicken gyros

Ingredients for 4 servings:

• 200 g flour
• 3 eggs
• 350 ml milk, lukewarm
• 2 chicken breast fillets
• 150 g cottage cheese
• 150 g corn
• 1 zucchini
• 10 tomatoes, dried in oil
• 20 g parsley
• Gyro spice
• salt and pepper
• 75 g grated cheese, for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Mix flour, eggs, and milk into a smooth batter and season with a pinch of salt. Use the batter to make thin pancakes. I make 7 to 9 pancakes. Fry the chicken breast fillets in a pan and season with salt, pepper, and plenty of gyro seasoning (to taste). Let the chicken cool. Chop the meat, zucchini, and tomatoes into small pieces. Mix everything with cottage cheese, corn, and parsley and season with salt and pepper. Spoon the chicken filling onto the pancakes. Roll up the pancakes, place them in a baking dish, and sprinkle with cheese. Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes.