Stuffed Pancakes With Tomato Sauce And Gouda

• 2 medium eggs
• 250 ml semi-skimmed milk
• 125 g plain flour
• 2 tbsp oil
• 1 medium onion, diced finely
• 2-3 stems thyme, stalks removed
• 1 clove garlic, finely chopped
• 400 ml chopped tomatoes
• 200 ml vegetable stock
• 300 g carrots, cut thin on a mandolin
• 300 g courgette, cut thin on a mandolin
• 175 g cooked ham
• 100 g gouda cheese, grated

1. Whisk the eggs, milk and a pinch of salt. Add the flour and mix into a smooth batter. Cover and let rest for 30 mins.
2. Meanwhile, heat 1 tbsp oil in a saucepan and saute the onion, thyme and garlic. Add the tomatoes and stock, season and simmer for 15 mins, stirring occasionally. Set aside.
3. Bring a pot of salted water to a boil and blanch the carrots and zucchini for 1 min then drain and rinse under cold water. Set aside.
4. Heat 1 tbsp oil in an 8 inch frying pan and add 1/4 of the batter. Cook on both sides until golden brown then repeat 3 more times. Set aside and allow to cool.
5. Heat the oven to 350u0b0F. Grease a 7 x 10 inch baking dish. On a clean work surface, lay the pancakes flat and top 2 with ham and 2 with the carrot and zucchini. Roll up the pancakes, cut into 3 pieces and place, cut side up, in the prepared baking dish. Cover with the tomato sauce, add the gouda and bake for 20-25 mins.

eggs, milk, flour, oil, onion, thyme, clove garlic, tomatoes, vegetable stock, carrots, courgette, gouda cheese

Taken from recipes-plus.com/api/v2.0/recipes/17833 (may not work)