Colorful Vegetable Pancake Towers with Cream Cheese

Thin pancakes are layered into towers with a colorful cream cheese and vegetable filling and baked with Gouda. The dish is mild, easy to prepare in advance, and goes down well with children.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 150 g Wheat flour
• 300 ml Milk
• 2 Stück Eggs
• 1 Prise Salt
• 2 EL Cooking oil
• 200 g Plain cream cheese
• 150 g Carrot, finely grated
• 1 Stück Red bell pepper, finely diced
• 1 Stück Yellow bell pepper, finely diced
• 1 Bund Chives, cut into rolls
• 80 g Gouda, grated

Method

1. Whisk the flour, milk, eggs and a pinch of salt in a bowl with a whisk to a smooth batter and let it rest for about 10 minutes.
2. Finely grate the carrot, finely dice the bell peppers and cut the chives into fine rolls.
3. Mix the cream cheese with the carrot, bell pepper and half of the chives and season with a pinch of salt.
4. Heat a non-stick pan with a little oil, pour in a ladle of batter per pancake and swirl the pan so the batter spreads thin.
5. Cook each pancake for about 1 to 2 minutes on each side until golden brown, until all pancakes are done. Add a little more oil as needed.
6. Place one pancake on an ovenproof plate, spread thinly with the cream cheese mixture and top with the next pancake. Stack about 3 to 4 pancakes into a tower this way.
7. Sprinkle the Gouda over the top pancake and bake the towers at 200 °C top and bottom heat for about 8 to 10 minutes until the cheese has melted.
8. Cut the towers into pieces, sprinkle with the remaining chives and serve warm.