Vegetable Pancakes with Labneh

Pancakes can spice up your Sunday breakfast, can be used to make an elegant meat dish, and even enable us to skip lunch or dinner with very little preparation.

It is quite normal that everyone from 7 to 70 would like a recipe with such a wide range of uses. Vegetable pancakes are also a recipe that you can easily apply and prepare at home with less vegetables at low cost.

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Ingredients for Vegetable Pancakes with Labneh

For the crepes:

• 1 pieces of eggs
• 3 water glass milk
• 2,5 water glass flour
• 1 pc baking powder

For internal mortar:

• 1 pack of labneh
• 3 medium carrot
• 4 stalk of leek
• Olive oil
• Salt

How to Make Vegetable Pancakes with Labneh?

1. Peel and grate the carrots, remove and wash the first layer of the leeks and slice very thinly.
2. Take the olive oil in the pan, when the oil is hot, put the carrots and leeks in the pan. Add salt and the spices you want and sauté for 10 minutes on medium heat. Then take it off the stove to cool.
3. Mix all the crepe ingredients in a deep bowl (I recommend using a mixer).
4. Grease the Teflon pan with oil. Take a small ladle or coffee pot from the pancake batter and pour it into the pan.
5. Shake the pan and spread the dough into the pan. Cook both sides. Arrange the cooked pancakes on a large plate on top of each other.
6.  When all the crepes are finished cooking, put one of the crepes on the counter. Spread the spring labneh cheese on the crepe with an oil knife. Finally, roll the pancakes with the vegetable batter and put them on the serving plate.