Veggie-Filled Pancakes

Ingredients

• 3 eggs
• 175 g flour
• 220 ml milk
• Salt
• freshly ground pepper
• oil (for frying)
• 1 can kidney beans
• 6 tbsp cooked rice
• 3 Carrots
• 400 g Broccoli
• 1 small can corn
• 1 onion
• 1 Zucchini
• 1 tbsp butter
• Tabasco (to taste)
• 12 scallion stalks (for tying)

Instructions

1. 1.

   Whisk eggs and flour, stir in milk, season with salt and pepper. Let the batter rest for 20 minutes. In a non-stick pan, cook each pancake in hot butter one at a time, then keep warm in an oven set to 70 °C.

2. 2.

   Drain beans and corn. Clean broccoli, cut into small florets, blanch in boiling salted water for 4 minutes, shock in cold water and drain. Wash zucchini, trim, and slice into thin sticks. Peel onion and finely chop. Dice carrot. Sauté onions in butter until translucent, add carrots and cook briefly, then add zucchini and sauté a moment more; mix in corn, beans, and rice off the heat. Season vegetable mixture with salt, pepper, and Tabasco.

3. 3.

   Spread the veggie mixture onto each pancake and roll them up. Tie each roll with two scallion stalks at both ends and cut in half. Serve on preheated plates.