Oven pancake with vegetables

Oven pancake with vegetables

20 min. Active
1 hr 5 min. Total
648 kcal per person
vegetarian
Nutritional value / person: Fat: 36 g, Carbohydrate: 52 g, Protein: 27 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Bowl
  • Cooking spoon
  • Knife
  • Measuring cup
  • One ovenproof dish (holding approx. 1 ½ l)
  • Oven mitts
  • Paring knife
  • Rubber spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • Whisk
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Batter

4 fresh eggs
3 ½ dl milk
1 ½ tbsp mustard
200 g white flour
1 tsp salt
120 g grated Gruyère

Vegetables

400 g Precooked pumpkin cubes
300 g broccoli, frozen, defrosted for 4-5 mins.
1 tbsp olive oil
½ tsp salt

Bake

½ dl sunflower oil
2 sprigs rosemary
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How it's done

The kids can help at the marked areas .

Batter

4 fresh eggs
3 ½ dl milk
1 ½ tbsp mustard
200 g white flour
1 tsp salt
120 g grated Gruyère

Place the eggs, milk and mustard in a bowl, mix with a whisk until the mixsture is foamy. Add the flour and salt, stir until the batter is smooth. Add the cheese, stir.

Vegetables

400 g Precooked pumpkin cubes
300 g broccoli, frozen, defrosted for 4-5 mins.
1 tbsp olive oil
½ tsp salt

Place the squash, broccoli, oil and salt in a bowl, mix.

Bake

½ dl sunflower oil
2 sprigs rosemary

Pour sunflower oil into the tin, bake for approx. 5 mins. in the lower half of an oven preheated to 200 °C. Remove, add the batter to the hot tin, top with the vegetables, place a sprig of rosemary on top. Cook for approx. 45 mins. until done, remove.

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