Stuffed Pancakes with Leek
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 grams flour
- 2 egg (s)
- 0.25 liter ¼ milk
- 1 onion (s)
- 2 leeks
- 2 tablespoons oil
- 100 g ham, cooked or raw
- 2 tablespoon crème fraîche
- salt and pepper
- 1 pinch broth, grained
- 50 g cheese, rated (Emmentaler)
- 30 g sunflower seeds
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl, beat the eggs and stir in. Gradually add the milk and stir well. Bake pancakes from the batter as usual.
- Dice the onion and cut the leek into thin slices. Sweat the onion together with the leek in the oil (10 min.). Cut the ham into cubes or small strips and add to the onions and leeks. Stir in the creme fraîche and season with salt, pepper and the granulated stock.
- Grease a baking dish, fill the pancakes with the vegetables, roll up and place in the baking dish. Sprinkle with cheese, then sprinkle with the sunflower seeds and bake in the oven at 200 ° C for about 15 minutes. Lamb`s lettuce is perfect as a side dish.
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