For an exceptional and delicious start into the day! Surprise your loved ones with these filled herbal pancakes.
For the pancakes:
For the filling:
Harvest and chop Curly Parsley and Dill.
Put the flour in a bowl and mix it with the eggs, milk and salt with a whisk until a smooth dough is formed. Add half of the herbs and blend with a hand blender until the dough turns light green. Fold in the remaining herbs. Cover the dough and let it rest for about 30 minutes.
Melt some butter in a coated pan. Spread a ladleful of dough evenly in it and bake on both sides over medium heat, remove it and keep it warm in the oven. Bake more pancakes with the remaining dough and butter (8 in total).
For the filling, clean the mushrooms and slice or quarter them depending on their size. Clean the spring onions and cut them into fine rings. Wash the tomatoes and cut them into bite-sized pieces.
Heat the oil in a large pan. Briefly sauté the mushrooms. Add the spring onion and tomatoes and gently fry them. Add salt and pepper.
Dice the feta and add it to the pan. Spread the filling on the pancakes, fold them in half. Place them on a baking tray covered with baking paper and bake at 200°C upper-lower heat (fan oven 180°C) for about 5 minutes.