Vegetable Pancakes
At a Glance
- Prep
- 20 minutes
- Cook
- 30 minutes
- Total
- 50 minutes
- Servings
- 2 serving(s)
Categories
- Main Course
- One Dish Meal
- Austrian
- European
- Baked
- Stovetop
- Easy
Dietary
- Vegetarian
Allergens
- Eggs
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
These are savory pancakes filled with grinded vegetables. Be sure to use fresh vegetables. I have used carrots and turnips and a spice combination of basil and curry. But please do not be shy to try yur favorite vegetables with this, i think anything really would work. This is perfect if yu have some things in your fridge you need to use up, it is really easy to make and great comfort food.
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Equipment
Mixing bowl, whisk, frying pan, oven tray, oven
Ingredients
- 2 eggs
- 1/2 liter milk
- 330 g flour
- 1 pinch salt
- 600 g vegetables (carrots, cauliflower, broccoli, )
- 1/2 teaspoon pepper
- assorted herbs
- 50 g grinded cheese
Instructions
Whisk up eggs, milk, flour and salt.
Bake pancakes.
Grind veggies and stir fry on pan, add herbs and spices as you like.
Fill your pancakes with the veggies and roll up.
Put the rolls in an oventray and sprinkle with grinded cheese and bake at 180°C (350°F) for 15 minutes.
If you have left over pancakes you can fill them with jam, icecream or chocolate and enjoy them for dessert :-).
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