2 cups (ch) of milk
2 eggs
2 cups (ch) of all-purpose flour
1/2 cup (ch) of cornstarch
1 teaspoon of active dry yeast
1/4 teaspoon of salt
2 tablespoons of olive oil
4 cloves of garlic, minced
Stuffing
100g of provolone cheese, grated
150g of ricotta cheese, crumbled
100g of mozzarella cheese, grated
1 cup (ch) of cream cheese
2 tablespoons of milk
Sauce
Half a cup of salsa, minced
1/4 cup (ch) of olive oil
Salt to taste
2 cups (ch) of milk
2 eggs
2 cups (ch) of all-purpose flour
1/2 cup (ch) of cornstarch
1 teaspoon of active dry yeast
1/4 teaspoon of salt
2 tablespoons of olive oil
4 cloves of garlic, minced
Stuffing
100g of provolone cheese, grated
150g of ricotta cheese, crumbled
100g of mozzarella cheese, grated
1 cup (ch) of cream cheese
2 tablespoons of milk
Sauce
Half a cup of salsa, minced
1/4 cup (ch) of olive oil
Salt to taste
1
In a blender, combine the milk, eggs, flour, cornstarch, yeast, salt, and olive oil
Blend until smooth
2
Lightly grease a small non-stick skillet
3
Make the pancakes and cook them on both sides. Reserve
Stuffing
In a bowl, mix together the cheeses, cream cheese, milk, and blend until a paste forms
4
Stuff the pancakes and place them in a refrigerated, greased dish
Sauce
Mix together the salsa, olive oil, and salt
5
Brush the pancakes with the sauce and bake for 15 minutes to warm them up
6
Serve immediately.
