Baked Pancakes with Tuna

Ingredients

• 4 eggs
• Salt
• 0.5 l milk
• 250 g flour
• butter (for frying)
• 1 tbsp butter
• 1 tbsp flour
• 0.25 milk
• Salt
• white pepper (ground)
• 300 g vegetables (frozen: peas, beans, carrots)
• 2 cans tuna (natural)
• 2 tbsp capers
• 1 tbsp Lemon Juice
• 1 tbsp butter

Instructions

1. 1.

   Beat eggs, salt and milk; gradually stir in flour to avoid lumps. Heat a bit of butter over medium heat in a pan and cook six pancakes one by one, stacking them on a large plate.

2. 2.

   Heat butter over medium heat, sprinkle flour, sauté while stirring until bubbles disappear, then gradually add cold milk. Whisk vigorously, bring to boil and season. Thaw vegetables, sauté in a little butter, add to the béchamel sauce and simmer for a few minutes. Drain tuna into pieces, add capers, salt, pepper and lemon juice; bring to a boil once more.

3. 3.

   Grease the baking dish.

4. 4.

   Spread 1/6 of the filling on each pancake, roll up and place in the greased dish. Repeat with remaining pancakes. Bake at 180°C fan-forced for about 35 minutes until golden brown.