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
Pancakes Filled with Zucchini and Cream Cheese
Pancakes Filled with Zucchini and Cream Cheese

Instructions

  1. 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.
  2. Prepare the pancake batter from flour, milk, mineral water, salt, pepper and nutmeg. Bake thin pancakes in a pan.
  3. 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.
  4. Tip: You can also use fresh thyme instead of parsley, which also works very well.

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