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🍽️ Savory Pancakes with Tomato Filling

441 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 400 ml milk
• 4 eggs
• 1 pinch salt
• 250 g cherry tomatoes
• 1 tbsp butter
• 1 tsp powdered sugar
• 3 tbsp balsamic vinegar
• 1 tbsp thyme leaves
• 50 g parmesan shavings
• butter (for baking)

Instructions

1. 1. Whisk flour, milk, eggs, and salt in a bowl until a smooth batter forms.
2. 2. Let the batter rest for 20 minutes to allow it to swell.
3. 3. Wash the tomatoes thoroughly.
4. 4. Cut the tomatoes into small pieces.
5. 5. Heat butter in a pan and sauté the tomato pieces briefly.
6. 6. Add the sugar to the tomatoes.
7. 7. Deglaze the pan with vinegar and 3 tablespoons of water.
8. 8. Add the thyme to the pan.
9. 9. Simmer the filling for 4 minutes over low heat.
10. 10. Keep the tomato filling warm.
11. 11. Heat some butter in a non-stick pan.
12. 12. Pour a small amount of batter into the hot pan.
13. 13. Fry the pancake until golden brown.
14. 14. Repeat this with the remaining batter.
15. 15. Set the oven to 70 degrees Celsius.
16. 16. Keep the finished pancakes warm in the oven.
17. 17. Place a pancake on a plate.
18. 18. Place the warm tomato filling in the center of the pancake.
19. 19. Sprinkle grated Parmesan cheese over the filling.
20. 20. Fold the pancake in half.
21. 21. Arrange the pancakes on the plates.

Nutrition per serving

• kcal: 441
• Protein: 19 g · Fett/Fat: 19 g · Carbs: 46 g