Ingredients
serves 4
pancake batter:
- 60 g of flour
- 150 mL of milk
- 1 pinch of salt
- 2 eggs
- 1.5 tbs of oil
- cooking butter
filling:
- 200 g of half-fat quark
- 100 g of grated Sbrinz
- 2 sprigs of chopped parsley
- 2 sprigs of chopped oregano
- 1 egg
- salt and pepper
- butter flakes and Sbrinz for sprinkling on
tomato sauce:
- 1 tbs of butter
- 1 chopped clove of garlic
- 1 finely diced pepper
- 300 g of peeled tomatoes, seeded and diced
- salt and pepper
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
pancake batter:
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For the batter: mix the flour, milk and salt. Allow to stand for approx. 30 mins. Whisk the eggs and oil and add to the mix..
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Heat up the cooking butter in a non-stick pan and make 12 pancakes about 12 cm in diameter.
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Mix the ingredients for the filling. Lay 4 pancakes on baking paper lining in a baking tin and put a large spoonful of filling on each one. Cover with another pancakes and put a spoonful of filling on these as well. Finally, cover with the remaining 4 pancakes. Sprinkle on butter flakes and grated Sbrinz. Bake for approx. 20 mins. in the oven, preheated to 180° C.
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For the sauce: sauté the garlic and pepper, add the tomato and heat up. Season and serve with the pancakes.
Bon
Appétit
Appétit
