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🍰 Turmeric Pancakes Stuffed with Leek and Zucchini

320 kcal · 30 min · 4 servings

Ingredients

• 100 g spelt whole wheat flour
• 200 ml milk (3.5 % fat)
• 2 eggs
• salt
• 1 tsp turmeric powder
• 200 g leek (1 small stalk)
• 1 zucchini
• 1 apple
• 3 tbsp rapeseed oil
• 150 g cream cheese (45 % fat in dry matter)
• pepper
• 0.25 tsp ground cumin
• 0.25 tsp dried marjoram

Instructions

1. 1. Whisk the flour with the milk, eggs, 2 to 4 tablespoons of water, a pinch of salt, and the turmeric powder until you have a smooth batter.
2. 2. Let the batter rest for 10 minutes.
3. 3. Wash the leek and zucchini.
4. 4. Slice the leek into thin rings.
5. 5. Cut the zucchini into pieces.
6. 6. Wash the apple.
7. 7. Halve the apple.
8. 8. Remove the core.
9. 9. Cut the flesh into small cubes.
10. 10. Heat 1 tablespoon of oil in a pan.
11. 11. Sauté the leek and zucchini over medium heat for 5 minutes.
12. 12. Add the apple pieces.
13. 13. Cook everything for another 3 minutes.
14. 14. Stir in the cream cheese and 3 to 4 tablespoons of water until creamy.
15. 15. Season the filling with salt, pepper, cumin, and marjoram.
16. 16. Grease a large pan with 1 teaspoon of oil each.
17. 17. Pour one ladleful of batter into the pan.
18. 18. Cook the pancakes over medium heat for 2 to 3 minutes per side.
19. 19. Fill the cooked pancakes with the vegetable mixture.
20. 20. Serve immediately.

Nutrition per serving

• kcal: 320
• Protein: 15 g · Fett/Fat: 15 g · Carbs: 30 g