Herb Pancakes with Baked Vegetable Filling

Ingredients

• 200 ml milk
• 3 eggs
• 50 g butter
• 150 g flour
• 3 sprigs parsley
• 1 bunch chives
• 20 g clarified butter
• 400 g Broccoli
• 150 g Mushrooms
• 1 onion
• 2 Tomatoes
• 150 g brie cheese
• 80 g Butter
• 0.1 l white wine
• Salt
• Pepper

Instructions

1. 1.

   Beat eggs with milk. Melt butter. Whisk flour into the milk mixture, then add butter, salt and pepper. Wash herbs, finely chop, and fold in. Brush a non‑stick pan with clarified butter and bake thin pancakes one at a time.

2. 2.

   Clean vegetables, peel onion, finely chop tomatoes. Clean mushrooms and halve them. Cut brie into small pieces, break broccoli into florets, blanch for 4 minutes in salted water, shock in cold water, then drain. Sauté onion in butter,

3. 3.

   Add mushrooms, deglaze with white wine, then add remaining vegetables and brie. Season with salt and pepper. Fill the pancakes with the mixture, fold them closed, place in a baking dish and bake at 180°C for 10 minutes.