Pancakes Filled with Zucchini and Cream Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 5 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g flour
- 300 ml milk
- 300 ml sparkling mineral water
- 3 egg (s)
- pepper
- 1 pinch (s) nutmeg
- 3 zucchini
- 300 ml olive oil
- 2 cloves garlic)
- 300 g cream cheese
- parsley
- salt
Print Recipe
Pin Recipe Instructions
- Cut the zucchini into not too thin slices. Press or finely chop the garlic and place in a bowl with the olive oil, salt and pepper and mix. Let it steep for at least 3 - 4 hours, preferably overnight.
- Prepare the pancake batter from flour, milk, mineral water, salt, pepper and nutmeg. Bake thin pancakes in a pan.
- Fry the pickled zucchini using the oil in which they were pickled. Now brush the baked pancakes with cream cheese, place the zucchini on top, sprinkle with parsley and fold the pancakes together.
- Tip: You can also use fresh thyme instead of parsley, which also works very well.
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