Breaded pancakes


A hearty, spicy crêpe variation: baked with a tomato mozzarella filling. Bon apétit!


For the dough:
100 g Farina
250 ml milk
2 eggs
1 tsp corn oil
1 pinch/es of salt
1 tsp butter
For the filling:
200 ml tomato puree
200 g mozzarella (diced)
1 tsp oregano
salt and pepper
For the breading:
150 g Paniermehl - Breadcrumbs
2 eggs


  • Prepare a smooth pancake mixture by mixing together the flour, milk, beaten, frothy egg, oil and salt.
  • Leave the mixture to stand for around ½ an hour.
  • Melt a teaspoon of butter in a frying pan and pour 2-3 tablespoons of the batter into it.
  • Remove the cooked pancake from the pan and cover with 1-2 tablespoons of non-concentrated tomato purée, a few cubes of mozzarella, salt, pepper and Oregano.
  • Fold the pancake twice and close the edges well. Prepare as many pancakes as possible with the mixture you have made. Allow them to cool.
  • For the breadcrumbs beat the eggs until frothy and place the bread crumbs on a separate plate.
  • Dip each pancake first into the beaten egg and then sprinkle with bread crumbs. Finally, fry in oil until golden-brown.
    The filling can be changed as desired. Cheese and spinach, ham and mushroom etc.
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