Pancake Casserole

Ingredients

• 250 ml milk
• 2 Eggs
• 50 g wheat flour (coarse)
• Salt
• nutmeg
• 1 tsp parsley (finely chopped)
• butter (for baking)
• 450 g vegetable mix (fresh or frozen, e.g., carrot cubes, peas, kohlrabi cubes, corn kernels)
• 125 g sour cream
• 250 g low‑fat quark
• 5 egg yolks
• Salt
• pepper (ground)
• nutmeg
• 1 tbsp parsley (finely sliced)
• 3 egg whites
• butter (for the pan)

Instructions

1. 1.

   Prepare a pancake batter from milk, eggs, flour, salt, nutmeg and parsley; cover and let rest for about 20 minutes. Bake four pancakes with a little butter.

2. 2.

   Cook the vegetable mix in lightly salted water until just tender, drain, set aside.

3. 3.

   Whisk sour cream, quark, egg yolks, salt, pepper, nutmeg and parsley together.

4. 4.

   Beat egg whites to stiff peaks and fold into the quark mixture along with the vegetables.

5. 5.

   Fill two‑thirds of the batter into each pancake, roll them up, cut crosswise in half and layer in a greased casserole dish. Cover with remaining quark mixture.

6. 6.

   Bake in a preheated oven at 180°C for about 25 minutes until golden brown.