Eggs Stuffed Pancakes

Pancake batter ingredients:

    
2 eggs.
    
25 cl milk.
    
100 g flour.
    
30 g brown butter.
    
2 Spoons.with water soup.
    
Salt.
    
1 pinch of caster sugar.
    
1 onion.
For the filling:

    
1 grated zucchini.
    
1 egg.
    
Edam cheese.
    
Thyme.
    
Salt.
    
Pepper.
To serve :

    
Green salad.
    
Tomato.
     
Spinach leaves.
    
Edam cheese.
    
Cucumber.
    
Thyme.
Preparation:
Mixing the egg, sugar and salt. Stir in flour gradually continuing to stir to get a smooth paste.Add water and milk. Gradually pour the liquid to a paste without lumps. Let the dough rest 30 minutes then add 30 g of hazelnut butter.Heat a crepe pan. It must be hot to grab the dough.Cut the onion in half, poking the curved side with a fork, dip it in oil and lightly coat the pan. Y spread a thin layer of dough and cook on both sides. Repeat until all the batter.In a pan, fry the zucchini in olive oil. Salt and pepper.Drop some zucchini in the middle of the pancake by digging a nest, depositing an egg, a little grated cheese and sprinkle with thyme. Fold the crepe for a triangular shape.Cook the pancake over low heat for 2 minutes on both sides. Serve hot with a spring salad.
Eggs Stuffed Pancakes Eggs Stuffed Pancakes Reviewed by RECIPES on 4:32:00 PM Rating: 5

1 comment:

  1. They are an excellent source of Vitamins A, B complex, D, & E. Eggs also contain plenty of iodine, zinc, selenium, calcium, iron, folate, and antioxidants.. Egg facts Whole eggs offer almost every essential vitamin and mineral needed by humans, with the exception of vitamin C.

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