Pancakes with vegetable filling

Do you like pancakes? Then these delicate, thin pancakes with vegetable filling are just for you. These are special crepes and are worth trying.

Cooking time 30 minutes


Eggs 3 pcs

Milk 500 ml

Flour 200 g

Vegetable oil 3 tbsp. l.

Dill 1 bunch

Salt to taste

Bell pepper (filling) 1 pc

Parsley (greens) (filling) 1 bunch

Vegetable oil (filling) 1 tbsp. l.

Salt (filling) to taste

Pepper (filling) to taste


Beat eggs, add milk.

Sift the flour, add portions to the milk mixture and knead the dough. Add vegetable oil and leave for 30 minutes.

Add finely chopped dill.

Bake pancakes on both sides in a hot skillet with vegetable oil. Fold the pancakes in a pile.

For the filling, cut the tomato and bell pepper into cubes, chop the greens.

Season with oil, salt and pepper.

Place the filling on the pancakes and roll up.

Put on a platter and serve.

Bon appetit!