Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 3 egg (s)
- 100 grams flour
- 125 ml milk
- 2 bell peppers, red and yellow
- 1 bunch spring onions, cleaned and cut to size
- 250 g mushrooms, cleaned
- 1 large clove (s) garlic, chopped
- Salt and pepper from the mill
- 3 tablespoon herbs, fresh, according to season and taste
- 2 tablespoon sour cream or sour cream
- some vegetable broth
- some cheese, grated
Print Recipe
Pin Recipe Instructions
- Make a pancake batter from eggs, flour, milk and a pinch of salt and let rest for 5 minutes.
- In the meantime, heat a little olive oil in a non-stick pan and fry the cleaned vegetables, cut into bite-sized pieces. Add a little vegetable stock and let everything simmer covered for about 5 minutes. Refine with sour cream or sour cream and season with salt, pepper and the herbs.
- Bake thin pancakes in a little neutral oil, put some vegetables on each half, sprinkle with cheese and then fold the other half over it. Leave in the pan for a moment so that the cheese can melt a little.
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