Stuffed corncake cakes

Ingredients for Stuffed corncake cakes

Instructions for Stuffed corncake cakes

To prepare the Stuffed corncake cakes recipe, please follow these instructions:

Dough:
Mix the two kinds of flour and whip the milk together with the eggs. Let the dough rest in the fridge while cooking the filling.

Filling:
Clean the mushroom and cut them into slices. Chop peel and peel the pepper in the tern. Melt the butter in a saucepan. Season onions and mushrooms with high heat. Add the peppers and the other ingredients, except the cheese. Boil the filling for approx. 3 min.

Behind the pancakes.

Distribute fill and half of the cheese on the pancakes. Roll the pancakes together, put them in a greased ovenproof dish and sprinkle with the rest of the cheese.

Gratin pancakes at 225 degrees C. alm. Oven for 10 min.

Feta Salad:
Dip the feta and cut it into the tern. Cut the cucumber into the tern and chop the onions nicely. Mix feta cheese with cucumber, onion and chopped dill.

Stir dressing of oil, vinegar, crushed garlic, mustard and honey and season with salt and pepper. Pour the dressing over the salad and it can be served.