Pancakes until you crepe.
Spring is finally here and with it the perfect time for fresh, healthy and delicious dishes like these
homemade stuffed herb pancakes
.
The basic pancake recipe is refined here with the addition of
dill
,
parsley
and
arugula
, giving the dish a unique flavor and
juicy green color
.
Filled with a
hearty mix
of mushrooms, red onions, peppers and feta cheese, this dish is a real eye-catcher.
Let this
vegetarian
Convince dish and enjoy it at any time of the day - whether as breakfast, lunch, dinner or as a snack in between.
You won't be able to stop eating, I promise!
That's how it's done:
You need these ingredients:
pancake batter:
150 grams of flour
0.5 tsp salt
2 eggs
200ml milk
10 g rocket, roughly chopped
10 g dill, roughly chopped
10 g parsley, roughly chopped
1 tbsp cooking oil for frying
Vegetable filling:
3 tbsp cooking oil
200 g mushrooms, sliced
1 tsp salt
1 tsp pepper
3 tablespoons red onions, half rings
200 g red peppers, diced
150 g feta cheese, diced
chive rolls
The preparation is so easy:
For the pancake batter:
Whisk together the flour, salt, eggs, and milk.
Then add the rocket, dill and parsley and puree with the hand blender.
Heat the cooking oil in a pan and add a tablespoon of the raw dough to each.
Bake the dough in batches until there is nothing left.
keep warm.
For the vegetable filling:
Heat the cooking oil in a pan.
Season the mushrooms with salt and pepper and sear them until hot.
Once the mushrooms lose their liquid, add the red onions and peppers.
Fry until the vegetables are done.
Spread the filling over the herb pancakes.
Scatter feta and chives on top, if you like.
Fold up and enjoy.
Bon appetit!
+
These moist and nutritious Arugula, Dill, and Parsley Herb Stuffed Pancakes are a delicious and easy way to spice up your breakfast or brunch.
Here is the recipe.
© Simply Tasty
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Then this recipe will definitely convince you: These simple apple quark cakes are sugar-sweet and deliciously flavored with cinnamon.
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