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easy &quick

Baked Vegetable Pancakes

QimiQ Benefits

  • Firmer and more stable fillings
  • Enhances the natural taste of added ingredients
  • Quick and easy preparation

Minutes

25

Difficulty

easy

Baked Vegetable Pancakes
Baked Vegetable Pancakes

Ingredients

For 10 portions

  • For the pancakes

  • 500ml

    Milk

  • 4

    Egg(s)

  • 300g

    Flour, coarse grain

  • Salt

  • Ground nutmeg

  • 2tsp

    Flat-leaf parsley, finely chopped

  • g

    Butter, to fry

  • For the filling and topping

  • 250g

    QimiQ Classic, unchilled

  • 900g

    Seasonal mixed vegetables

  • 500g

    Low fat quark [cream cheese]

  • 6

    Egg yolk(s)

  • Salt and pepper

  • Ground nutmeg

  • 2tbsp

    Flat-leaf parsley

  • 6

    Egg white(s)

  • g

    Butter, for the baking tin

Preparation

  1. Preheat the oven to 160 °C (conventional oven).
  2. Whisk the milk, eggs, flour, salt, nutmeg and parsley together. Allow to rest and use to make 4 pancakes.
  3. Cook the vegetables until firm to the bite, drain and put to one side.
  4. Whisk the unchilled QimiQ Classic smooth. Add the quark, egg yolk, seasoning and parsley and mix well.
  5. Whisk the egg whites stiff. Fold with the vegetables into the QimiQ mixture.
  6. Use two thirds of the vegetable mixture to fill the pancakes. Roll up, halve and arrange in a greased oven-proof dish. Cover with the remaining vegetable mixture and bake for approx. 25 minutes.
Some doughy looking food

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