Ingredients

• 50 g cornmeal
• 50 g rice flour
• 15 g potato starch
• pinch of sea salt
• 2 large eggs
• 300 ml milk (any kind, I used rice, can be oat, cow, goat)
• 30 g coconut oil or melted butter

Example filling:

• 1/2 onion
• 1 zucchini, about 300 g
• 6-7 pieces of dried tomatoes
• 100 g goat cheese (blue cheese, in a roll)
• 2 tablespoons chopped parsley leaves
• olive oil or butter, salt and pepper, dried thyme

Preparation

1. Add all flours to a bowl, add salt, eggs and milk and blend into smooth batter or mix with a whisk. Add melted fat and mix again with a whisk or mixer. Cover with a cloth and set aside for at least 30 minutes.
2. Heat the pan well over medium or slightly higher heat. Pour a portion of batter to cover the bottom of the pan with a thin layer of batter, spread it across the entire pan by rotating the pan in your hand. Fry for about half a minute on each side.
3. Place on a plate and fry the rest of the pancakes.
4. Heat a tablespoon of olive oil in the pan and caramelize the diced onion. Add grated zucchini (with skin but without seeds from the inside) and a teaspoon of thyme and fry on higher heat, stirring occasionally, for about 5 minutes. In the meantime add dried tomatoes cut into pieces. Season with salt and pepper and heat for a moment.
5. Remove from heat, add sliced goat cheese and mix until melted, sprinkle with parsley leaves. Fill pancakes, fold into triangles and heat for a moment on the pan.