Baked herb pancakes with cream cheese filling
Baked pancakes with a creamy cream cheese and ricotta filling, refined with fresh spring herbs. Bake briefly in the oven until they are slightly crispy on the outside. A vegetarian feel-good dish with a subtle spiciness - ideal for spring and summer, perfect with Welschriesling.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Appetizer, Main course
Cuisine Austrian, Spring cuisine, vegetarian
Servings 2 People
Calories 480 kcal
1 Pan
1 Whisk
1 Mixing bowl
1 Casserole dish
1 Grater
For the pancakes:
- 2 Eggs
- 120 g Flour
- 250 ml Milk
- 1 Pinch of salt
- 1 Tbsp finely chopped herbs z.e.g. chives, parsley, wild garlic
- Clarified butter or oil for frying
For the filling:
- 150 g Ricotta
- 100 g Cream cheese
- Salt & pepper
- 1 teaspoon lemon zest
- Optional: 1 handful of spinach or chard blanched and finely chopped
For gratinating:
- 2 Tbsp grated mountain cheese or parmesan
- 1 Tbsp butter
Prepare the pancakes:
Mix the eggs, milk, flour and salt into a smooth batter.
Fold in the herbs and leave to rest for 10 minutes.
Fry 3-4 thin pancakes in a hot pan with a little fat until golden brown.
Prepare the filling:
Stir the ricotta, cream cheese, lemon zest, salt and pepper until smooth.
Mix in spinach if desired.
Fill and bake:
Spread the ricotta mixture on the pancakes, roll up and place in a greased baking dish.
Sprinkle with butter flakes and cheese.
Bake in the oven at 180 °C (top/bottom heat) for approx. 15-20 minutes.
Recommended side dishes
Spring salad with radishes
White asparagus with butter
Roasted green asparagus with lemon
Calories: 480kcalCarbohydrates: 40gProtein: 20gFat: 24g
Keyword Cream cheese, Herbs, Oven dish, Pancakes, Spring, Vegetarian, Welschriesling, Wine accompaniment