Summer Pancakes with Zucchini, Garlic and Cream Cheese Filling

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

Summer Pancakes with Zucchini, Garlic and Cream Cheese Filling

Instructions

Mix the flour and egg, add enough milk (or mineral water if you like) until the dough has a nice liquid consistency. Cut the spring onions into strips, finely dice the garlic, add both to the dough, season with salt and pepper, leave to rest.
In the meantime, slice the zucchini into sticks and finely chop the rosemary. Sauté in a little olive oil until the liquid has evaporated and the zucchini turn a light brown. Season, take out of the pan.
Now bake the pancakes in the pan.
Meanwhile fold the cream cheese, sour cream and Parmesan into the zucchini. Dice the tomatoes, finely chop the basil and add to the filling. (If you like: Garlic is also very nice here )
Drain the pancakes on paper towels, fill, roll up and serve.

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