Vegetarian Herb Pancakes with Tomato and Mushroom Filling

Summary

Ingredients

• 125 g flour
• 250 ml milk
• 2 egg (s)
• 1 pinch (s) salt
• 1 bunch chives
• 400 g mushrooms
• 1 clove garlic
• 400 g tomato (s), small, e.., Mini romaine tomatoes
• 4 tablespoon oil
• pepper
• 1 squirt lemon juice

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Instructions

1. Mix the flour, milk, eggs and salt with a whisk until smooth. Wash the chives, shake dry, cut into rolls and stir into the batter, except for something to sprinkle. Let it soak for about 15 minutes.
2. Clean, halve or quarter the mushrooms. Peel garlic and chop finely. Wash tomatoes and cut in half. Heat 2 tablespoons of oil in a pan. Fry the garlic and mushrooms in it for 1-2 minutes. Add tomatoes and let steep for 2-3 minutes over a mild heat. Season with salt, pepper and lemon juice.
3. In the meantime, bake 4 pancakes one after the other from the batter in 2 tablespoons of hot oil. Fill with tomatoes and mushrooms. Sprinkle with the rest of the chives.