Stuffed pancakes with mozzarella best prepare aromatic with ripe tomatoes. Put the flour into a bowl and mix with milk to a thick batter. Eggs with a whisk to stir the batter and sprinkle with some salt. Let the dough to swell. Meanwhile, prepare the tomato sauce for the filling. Peel the onion and garlic cloves and cut into fine dice. Heat olive oil in a saucepan on medium heat.
Onions and garlic in hot olive oil in stir-fry stirring, but can be brown, so the garlic does not taste bitter. Cut the tomatoes into small cubes and add to the onions. Increase heat and let the tomato sauce simmer for about 15 minutes. Season with freshly ground pepper and salt. Small pluck basil and sprinkle just before end of cooking in the tomato sauce. In a nonstick pan, omit portions of margarine and bake three successive light pancakes, as shown in the photo above. Best pancakes on a plate lay flat and spread with a little tomato sauce. Continue reading