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🍽️ Sorrel Stuffed Pancake Rolls

385 kcal · 30 min · 4 servings

Sorrel Stuffed Pancake Rolls Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the carrots and cut them into small cubes.
  2. 2. Rinse the sorrel under running water.
  3. 3. Bring water with some salt to a boil.
  4. 4. Add the carrot cubes to the boiling water and cook for 2 to 3 minutes.
  5. 5. Add the sorrel and cook everything for another 1 minute.
  6. 6. Drain the vegetables and let them drain well.
  7. 7. Shock the vegetables with cold water to stop the cooking process.
  8. 8. Squeeze the vegetables lightly to remove excess liquid.
  9. 9. Chop the vegetables roughly.
  10. 10. Season the vegetables with salt, pepper, and soy sauce.
  11. 11. Preheat the oven to 100 degrees Celsius fan-forced.
  12. 12. Whisk the eggs with the mineral water, the starch, and some salt to form a smooth batter.
  13. 13. Heat one tablespoon of oil in a pan.
  14. 14. Pour one ladle of the batter into the hot pan.
  15. 15. Let the pancake set briefly until it becomes firm.
  16. 16. Sprinkle some of the seasoned vegetable filling onto the pancake.
  17. 17. Cook the pancake for another 1 to 2 minutes.
  18. 18. Cook the pancake until the underside is light brown.
  19. 19. Remove the pancake from the pan.
  20. 20. Roll up the pancake with the filling.
  21. 21. Keep the finished rolls warm in the preheated oven.
  22. 22. Repeat the process with the remaining batter to make more pancakes.
  23. 23. Keep these pancakes warm in the oven as well.
  24. 24. Serve the rolls with baked potatoes and herb sauce as desired.

Nutrition per serving