Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Pancakes with Vegetable Filling
- 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)
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.
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.
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.