Vegetable Pancakes Out Of Oven
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 flour
- 7 egg (s)
- 250 milk
- 1 pinch (s) salt
- 1 zucchini
- 2 carrot (s)
- 100 mushrooms
- 200 cream cheese
- salt and pepper
- Chives, cut into rolls
- 200 cheese, grated
- 1 onion (s)
- 100 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- For the pancake batter, mix the flour, eggs, milk and salt one after the other. The dough should flow nicely from the ladle but not be too runny. Then fry in portions one after the other in a pan with hot oil.
- Dice carrots, zucchini, onions and mushrooms. Steam the onions in oil until translucent. Add the vegetables and cook for 10 minutes. Deglaze with vegetable stock. Mix in the cream cheese and season with salt, pepper and chives.
- Preheat oven to 200 degrees.
- Now alternately fill a pancake with approx. 3-4 tablespoons of vegetables and sprinkle with a little cheese, roll up and place / layer in a baking dish. Set aside the remaining sauce. Pour the remaining cheese over each of the pancakes. Put in the oven for 10 minutes.
- Tip:
- The pancakes can also be halved when serving to make them easy to remove from the baking dish. If you like, pour the rest of the sauce on top when serving.
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