For the filled pancakes, prepare a pancake dough with the ingredients listed, fry 12 pancakes in oil and refrigerate.
For the filling, fry the finely chopped leek, ginger and garlic in olive oil, add the chopped zucchini and grated carrots.
Roast for another 5 minutes, season with thyme and seasoning salt, let cool. Stir in ricotta and creme fraiche, chopped parsley, and half of the grated Parmesan.
Place the pancakes on top, cover the center with thin slices of smoked loin, spread a heaping tablespoon of filling on top, sprinkle with chopped Gouda, fold in on both sides and roll up.
Place in a greased baking dish, cover with foil and bake in the oven at 160 °C for 45 minutes, remove the foil, mix the second half of the Parmesan with 50 ml of whipped cream and spread on the pancakes.
Still brown under grill function.
Preparation Tip:
Filled pancakes can be filled in any way and are especially good as a leftover meal. Best served with leaf salads.
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