Pancakes Stuffed with Vegetables
- 4 eggs
- 275 grams Pastry flour
- 350 milliliters milk
- 2 red Bell pepper
- 1 small Eggplant
- 1 zucchini
- 150 grams Oyster mushrooms
- 50 grams soybean sprout
- 1 tsp ginger (freshly grated)
- 4 Tbsps vegetable oil
- 50 grams Sesame seeds
- fresh cracked peppers
- 125 milliliters Vegetable broth
- 2 Tbsps White vinegar
- 1 tsp Maple syrup
- 1 tsp cornstarch
- 3 Tbsps light soy sauce
Mix eggs, flour, salt, and milk. Add enough water (about 150 ml) (approximately 1/4 cup) so that a thin batter is made. Cover and set aside about 20 minutes.
Meanwhile, for the stuffing, rinse peppers, eggplant, zucchini and mushrooms and cut into thin, short strips. Rinse bean sprouts and drain.
Cook the pancakes in a pan (about 18 cm) (approximately 7 inches) with a little oil. Make 8 pancakes. Before turning, sprinkle with some sesame seeds. Keep pancakes warm in the oven.
In a pan with the remaining oil, cook ginger briefly over medium heat, then add bell peppers and eggplant and cook for a few minutes. Add zucchini and mushrooms, mix and briefly and fry. Season with salt and pepper.
Add broth, vinegar and maple syrup to the vegetables, simmer briefly. Mix cornstarch with a little water until smooth, and bind the sauce with it. Fold in the bean sprouts and season the vegetables with soy sauce.
Spread vegetable filling on each pancake. Fold pancakes into quarters around the stuffing and serve immediately.