Spicy Stuffed Pancakes

Ingredients

• 200 g Flour
• 300 ml milk
• 1 pinch salt
• 2 Eggs
• clarified butter (for frying)
• 2 red bell peppers
• 1 Zucchini
• 1 eggplant
• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 450 g passata
• 1 tsp Dried oregano
• 1 tsp dried thyme
• Salt
• sugar
• pepper (ground)
• 50 g grated Parmesan

Instructions

1. 1.

   For the pancakes whisk flour with milk and salt until smooth, fold in eggs, and let rest for about 20 minutes.

2. 2.

   Wash, halve, seed, and dice the bell peppers. Dice zucchini and eggplant. Peel and finely chop onion and garlic. Sauté both in hot oil until translucent. Add tomato paste, cook briefly, then pour in passata. Add diced vegetables and season with oregano, thyme, salt, a pinch of sugar, and pepper. Simmer gently for 8–10 minutes.

3. 3.

   For frying, heat a little clarified butter in a hot pan. Pour a ladleful of batter, tilt the pan to spread evenly. Cook about 2 minutes, flip, and cook the other side for another 2 minutes until golden brown. Repeat for all pancakes.

4. 4.

   Taste the filling and distribute it centrally on each pancake. Sprinkle with parmesan and roll as desired before serving.