Filled pancake with summer vegetables

filled pancake with summer vegetables

You need:

For the pancake:

  • 2 tablespoons of wheat flour
  • 1 egg
  • milk
  • salt
  • chives

For the filling:

  • 1 small courgette
  • olive oil
  • rosemary
  • 1 tablespoon of lemon juice
  • 1 tomato
  • 2-3 tablespoons of cottage cheese
  • 1 tablespoon grated parmesan
  • salt
  • pepper

dough for pancakesMix a creamy dough from the wheat flour, the egg and some milk. Season with salt and chives and put the dough for about 30 minutes in the fridge.

Now chop the courgette into thin slices and roast them gently with some olive oil, lemon juice and rosemary in a pan. Meanwhile, cut the tomato in cubes and mix it with cottage cheese and parmesan. Add the roasted courgette and season to taste with salt and pepper.

Take the dough from the fridge and bake a thin pancake. Be careful not to roast it to long, since it could then break when trying to roll it up. Top the pancake with the filling and coil it up.

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