Tomato Pancakes Spicy Stuffed

For the tomato pancakes, mix the eggs with flour, milk and a pinch of salt until a smooth, thin batter. Let rest for 20 minutes and fry pancakes in heated oil.

Finely chop onion, garlic and parsley, cut bacon from the rind and cut into very small cubes. Dip tomatoes briefly in boiling water, peel and cut into small cubes. Heat oil in a pan and fry onion with bacon.

Add diced tomatoes, parsley and garlic, season with herbs, salt and pepper and pour some beef broth. Simmer on low heat until the liquid has almost completely evaporated and the filling has a spreadable consistency. Spread on pancakes and fold into a triangle. Butter the baking dish, place the pancakes in it, sprinkle with grated cheese and top with butter flakes. Bake the tomato pancakes in the preheated oven at 180 degrees convection oven for about 10 minutes until golden brown.

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