Summary

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

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Instructions

1. Make a pancake batter from eggs, flour, milk and a pinch of salt and let rest for 5 minutes.
2. 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.
3. 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.