Breaded pancakes

Tags: Side dishes Vegetarian
2
30

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

Ingredients

For the dough:
100 g
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
2
eggs

Preparation

  • 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.

At a glance

Preparation time
35 min - 40 min
Difficulty
easy
Servings
5

Nutritional information

per 100g
protein 8g
fat 8g
carbs 24g
kcal 198
kj 835
Products in this recipe