Stuffed zucchini pancakes

Ingredients for 4 people:

• 1 small zucchini of 150 g

• 4 eggs

• 40 g flour

• half a bag of baking powder

• 40 g of freshly grated Parmesan cheese

• about 100 ml of milk

• 2 tablespoons oil

• to taste with pepper

• Ingredients for the filling:

• 150 g feta cheese

• 50 g cream cheese

• 50 g milerama or sour cream

• chopped primrose

• 250 to 300 g of prosciutto

Preparation:

1. Wash the zucchini, dry and grate on a coarse side, add salt and leave to drain excess liquid.

   Beat the eggs with a mixer, add the flour mixed with the baking powder and beat everything together, add the oil, Parmesan cheese and beat everything once more.

   Drain the zucchini with your hands and add to the liquid and combine everything together.

   In case your mass is thicker than the pancake dough, add a few tablespoons of sour water.

2. Bake pancakes like you bake plain pancakes. Coat the pan each time before pouring the liquid, fry them for a few minutes and carefully turn to the other side and bake until very slightly browned.

   Put them on top of each other.

3. Crumble the feta cheese, add the cream cheese and mileram / sour cream and if you want, you can also use thick Greek yogurt and whisk everything together.

   Wash the parsley and chop finely.

   Coat each pancake with filling, sprinkle with chopped parsley, put prosciutto over and wrap.

   So work while you have the material.

4.  

   You can also make pancakes the day before, or make them, coat them with filling and leave them covered in the fridge. When you need it, cut them into the desired pieces, decorate them as desired and serve.

5. Pleasant !!!