Baked Pancakes with Tuna and Capers
Ingredients
- For the pancakes
- 4 eggs
- salt
- ½ l milk
- 250 grams Pastry flour
- butter (to fry)
- For the filling
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- ¼ milk
- salt
- white peppers (freshly ground)
- 300 grams Vegetables (frozen, such as peas, beans, carrots)
- 2 cans Tuna (nature)
- 2 Tbsps Caper
- 1 Tbsp lemon juice
- 1 Tbsp butter
Preparation steps
For the pancakes, mix the eggs with salt and milk vigorously in a bowl. Stir in the flour slowly so that no lumps are formed.
Heat some butter over medium heat in a pan and fry successively 6 pancakes in it. Stack the cooked pancakes in layers on a large plate.
For the Bechamel sauce, heat butter over medium heat, sprinkle with the flour, and saute with stirring until it shows no more bubbles. Gradually stir in the cold milk while beating with the whisk to avoid lumps. Bring to a boil and season with salt and pepper.
For the filling, thaw the vegetables and fry in a pan in little butter. Add the fried vegetables into the bechamel sauce and simmer for a few minutes. Drain the tuna and tear into pieces. Add the tuna and capers to the Bechamel sauce, and season with salt and pepper. Stir in the lemon juice and bring to a boil again.
Grease the baking dish with some butter.
Place about 1/6th of the filling over each pancake, roll up the pancakes and place next to each other in the greased baking dish. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 35 minutes.
