Pancakes vegetables

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  • Pancakes ready: 12
  • Olive oil: 2 tablespoons
  • Medium onion, minced 1
  • Carrots cut to bits: 2
  • Garlic: 1 tooth
  • Spinach babies: 500 g
  • Large tomatoes cut: 2
  • Salt and pepper: taste.
  • Basilico chopped: 1/4 cup
  • Grated parmesan: 1/4 1/4 cup
  • Mascarpone: 250 g
  • Grated Mozzarella: 1 1/4 cup
  • Milk: 1/2 to 3/4 cup


Heat the olive oil in a large frying pan on medium heat. Add the onions, carrots and garlic. Cook for 5 minutes or until the vegetables are tender. Add the spinach, tomatoes, salt and pepper. Cook until the spinach begin to wither. Transfer to a large bowl. Add the basilico, quarter cup of parmesan cheese, mascarpone. Mix well.

Heat the oven to 180 degrees. Grease a pyrex dish with butter.

Rechei the pancakes, place 2 tablespoons of the mixture of vegetables in the center of each, sprinkle with a little of mozzarella. Wrap each pancake around the filling and put in pírex. Repeat the process until you fill them all. Do not worry if you have to overload the pancakes. If you end up with cheese mozzarella sprinkle on top.

Place the remaining stuffing vegetables in a bowl of electric mixer and beat with ½ cup of milk. Beat until creamy adding up to more quarter chévena milk, if necessary, to make the sauce. Pour the sauce on top of the pancakes and sprinkle with the remaining quarter cup of parmesan cheese. Place in the oven and bake for 20 minutes or until the cheese has to be melted.

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