Ingredients for 4 people:
250 g wholemeal flour
salt
500 ml milk
3 eggs (M)
Oil for baking
For the filling:
1 red pepper
1 green pepper
2 leeks
2 onions
1 clove of garlic
2 tbsp oil
Pepper
80 g medium Gouda
Preparation:
1. Mix flour with 1 tsp salt and milk until smooth. Add the eggs one by one and mix to a smooth dough. Leave the dough to rest for 20 minutes.
2. Rinse and clean the peppers and leeks. Cut the peppers into thin strips. Cut the leeks into rings. Peel and finely chop the onions and garlic clove finely.
3. Heat the oil in a non-stick frying pan. Sauté the onions, garlic and
vegetables for about 5-8 minutes. Season the vegetables with salt and pepper.
4. Stir through the batter. Fry 8-10 thin pancakes in a little hot oil. Fill the pancakes with the vegetables and roll them up.
5. Place the pancake rolls in a shallow baking dish. Grate the Gouda cheese finely and and sprinkle over the top. Bake the pancakes briefly under the preheated grill, until the cheese has melted.
Preparation time approx. 1 hour
Nutritional values per portion approx.:
Calories: 582
joules: 2436
Protein: 22,4 g
Fat: 30,7 g
Carbohydrates: 53 g
(FoodCentrale by ddp images)
