Dill pancake cake with root vegetables

Ingredients for Dill pancake cake with root vegetables

Instructions for Dill pancake cake with root vegetables

To prepare the Dill pancake cake with root vegetables recipe, please follow these instructions:

Flour, salt, oil and eggs are whipped together and the milk is added gradually. The dough is placed in the refrigerator for approx. 2 hours. The dill is chopped and added to the dough. If the dough is too thick spread it with a little milk. The pancakes are baked. The vegetables are cleaned and cut into small terns, boiled in leachate water until they are barely tender (slightly bite). The cream is added and boiled. Butter and flour are stirred into a buttercup. The stew is added to the stew. The stew is distributed on the pancakes, which are rolled together and placed in an ovenproof dish. The cracked cheese is sprinkled and the pancakes are gratified in the oven at 200 degrees for 10 minutes.