Pancakes with Vegetable Filling

0
Average: 0 (0 votes)
(0 votes)
Pancakes with Vegetable Filling
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
6
Ingredients
3 eggs
175 grams Pastry flour
220 milliliters milk
salt
freshly ground pepper
vegetable oil (for frying)
1 can Kidney beans
6 Tbsps cooked Rice
3 carrots
400 grams Broccoli
1 sm jar Corn
1 onion
1 Zucchini
1 Tbsp butter
Tabasco sauce (to taste)
12 Leeks (for ties)
How healthy are the main ingredients?
BroccoliKidney beanseggsaltcarrotCorn

Preparation steps

1.

For the crepes, mix eggs and flour in a bowl, whisk, add milk, stir and season with salt and pepper. Let rest for 20 minutes. In a nonstick skillet, melt butter and successively bake 6 crepes. Keep warm in a preheated 70°C (approximately 150°F) oven.

2.

For the filling, drain beans and corn. Rinse broccoli, trim, divide into florets, blanch for 4 minutes in a pot of boiling salted water, rinse and drain. Rinse zucchini, trim and cut into small sticks. Peel onion and finely chop. Peel carrot and dice. Melt butter in a pan, saute onions until translucent, add carrots and fry, add zucchini and cook briefly, add corn, beans and rice, mix, remove from the heat and season with salt, pepper and Tabasco.

3.

Spread vegetable mixture on pancakes and roll around filling. Tie each roll with 2 chives at both ends. Cut each crepe in half in the middle and serve on warmed plates.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners