Vegetable Pancakes with Cheese Sauce

For the vegetable pancakes, whisk eggs, milk and salt, add enough flour to make a creamy batter. It should be fairly thick. Finally, add a dash of mineral water.

Fry the pancakes in a pan with clarified butter. Keep warm. For the filling, sauté the mixed vegetables – you can use any vegetable, but not creamed vegetables – in olive oil.

Season with oregano and then add a dash of water, let soften.

For the cheese sauce, warm milk, just on low heat or low setting on electric stove. Cut the cheese into small pieces and melt in the milk, leaving only small pieces.

Fill the pancakes with vegetables and pour the cheese sauce over the vegetable pancakes.

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