Baked Vegetable Pancakes

Main Dishes without Meat
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Ingredients for 10 portions
  • For the pancakes
  • 500 ml Milk
  • 4 Egg(s)
  • 300 g Flour, coarse grain
  • Salt
  • Ground nutmeg
  • 2 tsp Flat-leaf parsley, finely chopped
  • Butter, to fry
  • For the filling and topping
  • 250 g QimiQ Classic, unchilled
  • 900 g Seasonal mixed vegetables
  • 500 g Low fat quark [cream cheese]
  • 6 Egg yolk(s)
  • Salt and pepper
  • Ground nutmeg
  • 2 tbsp Flat-leaf parsley
  • 6 Egg white(s)
  • Butter, for the baking tin
Method
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.