Vegetarian Herb Pancakes with Tomato and Mushroom Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
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