For preparing pancake dough, place 2 eggs, 1 cup of milk, and 1/2 cup of green corn in a blender. Blend until you get a smooth creme. Add 3-4 cups of wheat flour, 2 spoons of olive oil, salt, and pepper to taste. Blend for about 2 minutes, scrape the sides of the bowl, and blend again for 1 minute. Let it chill in the refrigerator for 2 hours. Meanwhile, prepare the filling: make a refogado with cooked green corn, ham cubes, and bell pepper. Prepare a white sauce and mix with vegetables. Then remove the dough from the refrigerator and fry the pancakes. Fill, roll up, and place them on an oiled refractory dish. Cover with white sauce and bake in the oven for about 10 minutes.
For preparing pancake dough, place 2 eggs, 1 cup of milk, and 1/2 cup of green corn in a blender. Blend until you get a smooth creme. Add 3-4 cups of wheat flour, 2 spoons of olive oil, salt, and pepper to taste. Blend for about 2 minutes, scrape the sides of the bowl, and blend again for 1 minute. Let it chill in the refrigerator for 2 hours. Meanwhile, prepare the filling: make a refogado with cooked green corn, ham cubes, and bell pepper. Prepare a white sauce and mix with vegetables. Then remove the dough from the refrigerator and fry the pancakes. Fill, roll up, and place them on an oiled refractory dish. Cover with white sauce and bake in the oven for about 10 minutes.
