Pancakes with Tomatoes and Mushrooms

Drain tomatoes well and chop coarsely. Grind finely with milk in a tall container. Fold in flour, 1 pinch of tomato paste, sugar, salt and 100 ml water and leave to swell for 10 min. Melt butter at low temperature and stir into the dough. Add the eggs.

Brush a coated frying pan (20 cm ø) with a little oil. Bake 8 narrow pancakes one after the other. Brush the frying pan with a little oil for each pancake. Layer the finished pancakes on a plate. 3.

Cook the lentils in boiling salted water for 8 minutes and rinse. Clean mushrooms and cut in half. Clean the spring onions, cut the white and light green into fine rings. Pluck the leaves from 2 sprigs of thyme and chop finely. Heat 2 tbsp oil in a saucepan and roast the mushrooms in it for 5 min at high temperature.

Fold in the lentils, chopped thyme and spring onions. Season with salt, pepper and cumin. Fold in the crème fraîche.

4. fill pancakes with 3 tbsp. mushroom ragout each, roll up and place in juice pan of oven. Sprinkle with cheese and bake in the hot oven at 200 °C (gas 3, convection oven 175 °C ) on the 2nd rack from the bottom for 12-15 minutes until the edges of the pancakes are crispy. Pluck leaves from remaining thyme sprigs and sprinkle on top.

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