Summary

Ingredients

• 250 g spelled flour
• 250 g mineral water
• 250 g soy milk (soy drink)
• 2 tablespoon peanut oil or other vegetable oil
• 1 teaspoon, leveled salt
• 2 tablespoon soy flour
• 10 large mushrooms
• 50 g canned corn
• 1 carrot (s)
• 4 small spring onions
• 1 clove garlic
• 200 g spinach leaves, frozen
• 4 tablespoon soy cream (soy cream cuisine)
• nutmeg
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Mix the spelled flour, mineral water, soy milk, peanut oil, salt and soy flour to a thin dough, there should be no lumps. Then cover the dough and let it rest for at least half an hour.
2. Then bake wafer-thin pancakes in a pan brushed with oil.
3. For the filling, chop the mushrooms, carrots, spring onions and garlic into small pieces. Then fry all the ingredients in a large saucepan in a little oil and season with salt and pepper. Add the spinach and corn and let everything simmer over a low heat for about 5 - 7 minutes.
4. Then remove the excess broth and season with nutmeg. Add the soy cream (if you don`t want to cook vegan, you can also use normal cream) and simmer for a minute.
5. Put the filling on the finished pancakes, roll up and serve.