Vegetable Pancakes Au Gratin

First whisk milk, flour, eggs, salt, nutmeg and mineral water and let swell a little.

In a frying pan, fry pancakes in portions on both sides in melted butter.

Wash and mix vegetables, cook with a little water, then stir in whipped cream and crème fraîche. Season with salt and pepper.

Preheat the oven to 200 °C.

Lift out the vegetables with a sieve spoon and place a small mound of vegetables on each pancake.

Roll up the pancakes and place them in a greased baking dish, then pour the remaining sauce over them.

Sprinkle chives and parsley on top, grate Gouda and sprinkle on top as well.

Bake the vegetable pancakes for 15 minutes on the middle rack.

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