Stuffed Pancake Pockets

Ingredients

• 125 g flour
• 2 Eggs
• 250 ml sparkling water
• 1 Tbsp clarified butter
• spring onion (for binding)
• 100 g peas (frozen)
• 100 g canned chickpeas
• 1 Carrot
• 1 Zucchini
• 100 g Parmesan
• 1 Garlic clove
• Salt
• pepper (from grinder)
• 1 tbsp Olive Oil

Instructions

1. 1.

   Beat the eggs with a pinch of salt, whisk in flour and sparkling water to form a smooth batter. Let rest for about 30 minutes.

2. 2.

   Peel, wash and finely dice the carrot. Wash the zucchini, trim ends, and dice it finely. Thaw the peas.

3. 3.

   Heat oil in a pot, sauté carrots and zucchini briefly, add peas and well-drained chickpeas, season with salt and pepper, and simmer all for about 5 minutes.

4. 4.

   Heat clarified butter in a pan and cook batches of 4 pancakes. Distribute the vegetable mixture into the center of each pancake, sprinkle grated cheese, fold into pockets, and bind the tops with spring onion. Place in a greased baking dish and bake at 180°C fan-forced for about 10 minutes.

5. 5.

   Serve over vegetables or on a salad as desired.