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🍽️ Baked Pancakes with Tuna Filling

514 kcal · 30 min · 4 servings

Ingredients

• 4 Eggs
• Salt
• 0.5 l Milk
• 250 g Flour
• Butter (for frying)
• 1 tbsp Butter
• 1 tbsp Flour
• 0.25 Milk
• Salt
• white pepper (from the mill)
• 300 g Vegetables (frozen: peas, beans, carrots)
• 2 cans Tuna (in water)
• 2 tbsp Capers
• 1 tbsp Lemon juice
• 1 tbsp Butter

Instructions

1. 1. Whisk the eggs with a pinch of salt and the milk until creamy.
2. 2. Slowly stir in the flour until the batter is smooth and lump-free.
3. 3. Heat some butter in a pan over medium heat.
4. 4. Fry 6 thin pancakes one by one until golden.
5. 5. Place the finished pancakes on a large plate.
6. 6. Heat butter in a saucepan over medium heat.
7. 7. Sprinkle in the flour and sauté briefly while stirring until it stops bubbling.
8. 8. Gradually stir in the cold milk.
9. 9. Whisk the sauce vigorously.
10. 10. Bring the sauce to a boil and season to taste.
11. 11. Thaw the vegetables.
12. 12. Sauté them in some butter.
13. 13. Stir them into the sauce.
14. 14. Let everything simmer for a few minutes.
15. 15. Add the drained tuna in chunks.
16. 16. Add the capers.
17. 17. Season with salt, pepper, and lemon juice.
18. 18. Let the filling boil once.
19. 19. Grease a baking dish well with butter or oil.
20. 20. Spread one-sixth of the filling onto each pancake.
21. 21. Roll it up.
22. 22. Place it in the prepared dish.
23. 23. Repeat with all pancakes.
24. 24. Place the dish in the oven preheated to 180 degrees Celsius (convection mode).
25. 25. Bake the pancakes for about 35 minutes until golden brown.

Nutrition per serving

• kcal: 514
• Protein: 29 g · Fett/Fat: 26 g · Carbs: 42 g