Filled Pancake Sacks

Pancakes: Stir the milk and water in a baking bowl with the flour. Depending on the filling, season lightly with salt or sweeten with honey. Allow to swell for at least 45 minutes. (In the meantime, cook the filling).

Separate the eggs. Stir the egg yolks into the dough. Beat egg whites until stiff and fold in just before baking. Heat some butter in a non-stick pan. Bake four pancakes one after the other, fill them as desired and roll them up into sacks.

Meat-vegetable filling Cut meat into bite-sized pieces. Heat one tablespoon of butter in a frying pan. Fry chicken pieces briefly in it in two portions. Add drained hominy and peas.

Pour in vegetable soup and simmer on low heat for 6 to 8 min. Season with soy sauce and herb salt, add finely chopped parsley.

Mushroom filling Clean mushrooms and cut into fine slices. Finely dice ham, heat butter in a frying pan. Sauté mushrooms in it. Fold in whipped cream and sour cream. Let cream cheese melt in it. Fold in ham. Season to taste.

Fruit filling Remove skin from kiwis, cut into quarters and slices.

Cut banana into slices as well. Mix the fruit in a baking bowl with orange juice and juice of one lemon and with the nuts.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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