← All recipes

🍽️ Savory Pancakes with Fried Eggplant and Vegetables

553 kcal · 30 min · 4 servings

Ingredients

• 125 g flour
• 3 eggs
• 100 ml milk
• 100 ml mineral water
• 1 tbsp butter
• salt
• fat
• 300 g zucchini
• 300 g eggplants
• 1 onion
• 1 clove of garlic
• 250 g feta cheese
• 3 tbsp olive oil
• 2 sprigs thyme
• 2 sprigs basil
• salt
• pepper

Instructions

1. 1. Mix all the batter ingredients with the melted butter until you have a smooth dough.
2. 2. Let the dough rest for 30 minutes.
3. 3. Pluck the herb leaves off the stems.
4. 4. Finely chop half of the herbs.
5. 5. Stir the chopped herbs into the batter.
6. 6. Wash the zucchini and the eggplants.
7. 7. Cut off the hard ends of the zucchini and eggplant.
8. 8. Slice the zucchini and eggplant into thin rounds.
9. 9. Cut each eggplant slice into four pieces.
10. 10. Peel the onion and the garlic.
11. 11. Sauté the onion and garlic in the oil until they become translucent.
12. 12. Add the cut vegetables to the onion mixture.
13. 13. Fry the vegetables vigorously.
14. 14. Heat the butter in a non-stick pan.
15. 15. Bake six pancakes one after the other.
16. 16. Keep the finished pancakes warm in the oven.
17. 17. Cut the cheese into small cubes.
18. 18. Mix the cheese with the remaining herbs and the vegetables.
19. 19. Season the vegetable-cheese mixture with salt and pepper.
20. 20. Place a dollop of the vegetable filling in the center of a pancake.
21. 21. Fold the pancake over the filling.
22. 22. Serve the filled pancakes with the remaining vegetables.

Nutrition per serving

• kcal: 553
• Protein: 21 g · Fett/Fat: 39 g · Carbs: 30 g