Vegan | Vegetarian

Ingredients for the dough:

1 egg

100 g Whole-grain spelt flour

150 ml carbonated mineral water

2 large pinches of iodized salt

1 pinch of pepper

Topping:

1.5 spring onions

250 g mushrooms

1 Tbsp. oil

75 g Ricotta cheese

1 Tbsp. sesame seeds

70 g sour cream (10% fat)

70 ml milk (1.5% fat)

Beat egg in a bowl. Sift in flour and mix to a smooth batter with a whisk, while gradually adding mineral water. Add salt and pepper to pancake batter. If the dough is thick, smooth with some milk or water.

Wash spring onions, clean and cut into small rings. Clean mushrooms and cut in half or quarters depending on size. Heat half of the oil in a pan. Sauté onions and mushrooms over medium heat for approximately 5 minutes. Stir in the ricotta with the mushroom/vegetables, season to taste with salt and pepper. Remove pan from heat.

Heat the remaining oil in a nonstick pan. Stir the pancake batter again and add portion-wise to the pan with a small ladle. Spread the batter by shaking the pan and sprinkle with sesame seeds. Bake until golden brown or approximately 1 minute, flip and finish baking. In this way, bake a total of 4 thin pancakes.

Spread each pancakes with the mushroom and ricotta mixture and roll up. Place close to each other in a shallow baking dish.

Whisk together sour cream with milk and remaining sesame seeds in a small bowl. Season heartily with salt and pepper and pour over the pancake rolls. Bake in preheated oven at 225˚C (convection oven: 200˚C, gas oven: level 3-4) on the middle rack for approximately 10 minutes.

Extra tip*

For higher energy needs, multiply dough recipe by 1.5. This makes slightly thicker pancakes.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 451 kcal | Protein 23 g | Carbohydrates 38.9 g | Fibre 8.01 g | Fat 22.3 g