Beyaz Peynirli Omlet – Pancakes with Peppers & Sheep Skae

Mix eggs, flour, milk, salt, pepper and melted butter with a whisk until a thin, smooth dough. Rest for 30 min. Melt butter in a frying pan and bake 4 pancakes with the batter.

Rinse the peppers, cut in half, remove seeds and septum and cut into tender strips. Add the very finely chopped onions and garlic. Heat oil in a frying pan and saute over medium heat until soft, stirring constantly.

Remove from the heat, crumble the cheese and mix into the vegetables together with the chopped kitchen herbs (the heat partially melts the cheese), season and fill into the prepared pancakes.

Add only half of the cheese to the vegetable filling. Place the filled pancakes in a buttered baking dish, overlapping a little.

Crumble the other half of the cheese and mix it with 1 egg, one eighth of a liter of whipped cream and one eighth of a liter of yogurt. Season with salt, enough sweet paprika powder and 1 tablespoon chives (chopped) and pour over the pancakes.

Bake in the oven heated to 220 °C for about 20 minutes.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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