Pancakes with vegetable filling
Description
Vegetable-filled pancakes can make an excellent hearty breakfast, afternoon snack, or even lunch (if you eat plenty of them). We eat ours with sour cream—probably a childhood habit. But you can come up with your own topping for the pancakes. They turn out non-greasy, tasty, and crispy. Give them a try. Follow the recipe and you'll succeed. So, meet—the recipe for vegetable-filled pancakes with photos. Serve them cooled down or slightly warm.
Instructions
- 1
Step 1
Sauté leek and mushrooms first in olive oil.
- 2
Step 2
Add finely chopped zucchini to the leek and mushrooms. Simmer together for about 15 minutes. The vegetables should become tender.
- 3
Step 3
Now prepare the pancake batter. I use a blender for this. Mix and blend the milk, two eggs, flour, and salt, then add a little vegetable oil. Set aside one tablespoon of milk for coating the pancakes. Blend everything well.
- 4
Step 4
Heat the vegetable oil in a pan and start frying the pancakes.
- 5
Step 5
Make sure they don't burn. They should even be slightly pale.
- 6
Step 6
Place a little of the stewed vegetables along the edge of the crepe, as shown in the photo.
- 7
Step 7
And "wrap" the filling in the crepe.
- 8
Step 8
Beat one egg with milk (1 tablespoon of milk) and dip the pancake into the resulting mixture.
- 9
Step 9
Then coat in breadcrumbs.
- 10
Step 10
Fry the pancakes with vegetable filling on all sides until they develop a golden crispy crust.
- 11
Step 11
These amazing pancakes with a vegetable filling are what you'll end up with :)