Vegetable Stuffed Mini Pancakes

Makes 7 portions

Ingredients:

For the batter:
75 g plain flour
1/2 egg
100 ml milk
50 ml water
Oil (for frying)

For the vegetable stuffing:
1/2 grates courgette
1 grated carrot
2 sliced chestnut mushrooms
1 tbsp cream (I use a dairy free option)
1 tsp oil

Preparation:

In a mixing bowl, pour the flour and make a hole in the middle and drop the half egg and half of the milk. Mix everything until the batter gains consistence. Then, gradually, add the rest of the milk and water until the batter runs smooth.

Heat up a little oil in a frying pan. When it's really hot, pour 2 tablespoons of batter and let it run through the pan to thin it out. When the edges start raising and the middle is bubbling, turn the pancake and let it fry for 15-30 seconds. Repeat until there's no more batter.


In another frying pan, heat up a little oil to stir-fry the mushrooms, courgette and carrot. Add any seasoning to your taste (I like paprika and thyme). Finally, add the cream and turn down the heat until the cream goes a little thicker. Remove from heat and stuff the pancakes with the vegetable mix by folding or rolling.