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 3:38:00 PM Rating: 5

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