Stuffed Pancakes With Tomato Sauce And Gouda - cooking recipe

Ingredients

2 medium eggs
250 ml semi-skimmed milk
125 g plain flour
2 tbsp oil
1 medium onion, diced finely
2-3 stems thyme, stalks removed
1 clove garlic, finely chopped
400 ml chopped tomatoes
200 ml vegetable stock
300 g carrots, cut thin on a mandolin
300 g courgette, cut thin on a mandolin
175 g cooked ham
100 g gouda cheese, grated

Preparation

Whisk the eggs, milk and a pinch of salt. Add the flour and mix into a smooth batter. Cover and let rest for 30 mins.
Meanwhile, heat 1 tbsp oil in a saucepan and saute the onion, thyme and garlic. Add the tomatoes and stock, season and simmer for 15 mins, stirring occasionally. Set aside.
Bring a pot of salted water to a boil and blanch the carrots and zucchini for 1 min then drain and rinse under cold water. Set aside.
Heat 1 tbsp oil in an 8 inch frying pan and add 1/4 of the batter. Cook on both sides until golden brown then repeat 3 more times. Set aside and allow to cool.
Heat the oven to 350\u00b0F. Grease a 7 x 10 inch baking dish. On a clean work surface, lay the pancakes flat and top 2 with ham and 2 with the carrot and zucchini. Roll up the pancakes, cut into 3 pieces and place, cut side up, in the prepared baking dish. Cover with the tomato sauce, add the gouda and bake for 20-25 mins.