Summary

Ingredients

• 5 leek (s)
• 200 g bacon
• 1 can tomato (s), whole
• 2 cloves garlic
• 1 cup crème fraîche
• 200 g cheese for sprinklin
• salt and pepper

For the pancakes:

• 450 g flour
• 6 egg (s)
• 0.5 liter ½ milk
• 0.25 liter ¼ water
• 1 pinch (s) salt

Print Recipe Pin Recipe

Instructions

1. For the pancakes, sieve the flour into a bowl. Add a pinch of salt. Measure the milk and water in a measuring cup and prepare them. Using the whisk, gradually stir the eggs into the flour, adding milk and water. Stir quickly so that there are no lumps. Let the mixture solidify at the beginning and stir in the rest of the liquid at the end.
2. Heat some oil in a size 24 pan. Place a soup ladle of batter in the center of the pan and tilt the pan slightly so that the batter gradually runs to the edge of the pan. Turn the pancake with a spatula and bake for about 1 minute. Use the rest of the batter to bake more pancakes in this way. Stack finished pancakes on a plate.
3. For the filling, drain the can of tomatoes a little. Wash the leek and cut into rings. Fry the bacon, add the leek and simmer for about 10-15 minutes over low heat. Stirring occasionally. Meanwhile, remove the stalk from the tomatoes, cut a little smaller and finely chop the garlic. Stir in tomatoes and garlic and simmer for 5 minutes and season well with pepper (caution: you may only need a pinch of salt, as bacon tastes sometimes more, sometimes less salty!). Let the whole thing cool down a little now. Stir the beaker of crème fraîche into the lukewarm mixture and season to taste again.
4. Switch on the oven to 180 ° C.
5. Pour 1 - 2 tablespoons of the mixture onto a pancake, fold it up into a packet and place in an ovenproof dish. Fill the other pancakes. Finally, sprinkle the cheese on top and put the pan in the oven for about 20 minutes so that the cheese has spread out nicely and the pancakes are hot.
6. A green salad can be served with it. The pancakes are just enough for us.