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🍽️ Thin Pancakes with Ricotta Herb Filling

564 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 300 ml milk
• 2 eggs
• 1 pinch salt
• 3 tbsp olive oil
• 1 handful parsley
• 4 sprigs thyme
• 400 g ricotta
• 2 eggs
• 80 g freshly grated parmesan
• pepper

Instructions

1. 1. Mix the flour with the milk until no lumps remain.
2. 2. Add the eggs to the batter and stir everything well.
3. 3. Season the batter with a pinch of salt.
4. 4. Heat some olive oil in a pan.
5. 5. Fry eight thin pancakes one after the other.
6. 6. Preheat the oven to 180 degrees Celsius (convection mode).
7. 7. Line a baking sheet with baking paper.
8. 8. Rinse the parsley and thyme under running water.
9. 9. Shake the herbs dry.
10. 10. Pick the leaves off the stems.
11. 11. Chop the herbs finely.
12. 12. Whisk the ricotta until smooth.
13. 13. Mix the ricotta with the eggs.
14. 14. Fold the chopped herbs into the ricotta mixture.
15. 15. Add half of the cheese to the filling.
16. 16. Season the filling with salt and pepper to taste.
17. 17. Spread the filling evenly over the pancakes.
18. 18. Smooth out the filling.
19. 19. Fold the pancakes.
20. 20. Place the pancakes on the prepared baking sheet.
21. 21. Sprinkle the pancakes with the remaining cheese.
22. 22. Bake the pancakes in the oven for 10 to 15 minutes until golden brown.

Nutrition per serving

• kcal: 564
• Protein: 28 g · Fett/Fat: 34 g · Carbs: 36 g