Mediterranean-Filled Pancakes

Ingredients

• 200 g yogurt
• 2 tbsp heavy cream
• 2 tbsp lemon juice
• Salt
• Pepper
• 1 Garlic clove
• 4 eggs
• 300 g flour
• 0.5 tsp Salt
• 350 ml milk
• 150 ml sparkling water
• 1 Zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 large onion
• 6 black pitted olives
• 6 green pitted olives
• 0.5 stalk leek
• 125 g mixed mushrooms
• 20 g butter
• 2 tbsp mixed chopped herbs (e.g., chives, parsley, thyme)
• 75 ml vegetable broth
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop or press the garlic for the yogurt sauce. Mix yogurt with garlic, lemon juice, cream, salt, and pepper; taste and refrigerate covered until serving. Stir again before serving.

2. 2.

   Whisk all pancake batter ingredients together and let rest at least 30 minutes.

3. 3.

   Wash, dry, halve lengthwise, and slice zucchini into thin strips. Wash bell peppers, halve, remove seeds and stems, cut flesh into pieces. Clean mushrooms and slice. Trim leek, wash, drain, and cut into ribbons. Peel onion, halve, and slice into fine strips. Slice olives into thin rounds.

4. 4.

   Heat butter in a pot, sauté vegetables and sliced olives for about 3 minutes, add broth, simmer uncovered for another 10 minutes, stir in herbs, and season with salt and pepper.

5. 5.

   Bake 8–12 thin pancakes from the batter in a non‑stick pan without oil, then fill immediately with the vegetable mixture. Serve drizzled with yogurt sauce.