Ingredients
- 250 g flour
- 1/2 ts salt
- 500 ml milk
- 4 eggs
- 3 tbs olive oil
- 1 kg zucchini
- 1 onion
- 50 ml water
- 400 g raw peeled shrimp
Preparation
1. Mix all ingredients up to and including the eggs into a thin batter.
2. Heat the pan on highest level up until the perfect temperature for roasting is reached.
3. Switch to a low level, add 1 tsp oil, and spread it around evenly. Pour enough batter for one pancake in the pan and spread it around evenly.
4. As soon as the batter firms up, turn over and roast until done. Roast the next pancakes in the same way.
5. Clean and dice the zucchini, peel and finely cut the onion.
6. Place the onions in the pot, heat the pot on the highest level up to the roasting window, switch to a low level, and roast the onions. Add the zucchini and water.
7. Close with the EasyQuick with the sealing ring 20 cm. Heat the pot on highest level up to the steam window, switch to a low level, and cook for approx. 7 minutes in the steam area.
8. Add the shrimp, mix, re-close with the EasyQuick, and cook again for approx. 3 minutes in the steam area.
9. At the end of cooking time, remove the EasyQuick, put 1 tbsp of the filling on each pancake and roll up.
10. Spread the rest of the olive oil around the oval pan, place the pancake rolls in the pan.
11. Spread the rest of the filling over the pancake rolls and heat on highest level up to the roasting window. Immediately serve the pancake rolls hot.
This recipe has been tested and approved by AMC.
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