Stuffed pizza pancakes

1. Stir all ingredients up to and including the salt into a smooth batter. Stir in the cooled liquid butter and chill the batter for approx. 30 minutes.

2. Heat the pan on highest level up until the perfect temperature for roasting is reached.

3. Switch to a low level, add 1/8 of the batter and spread it around evenly.

4. As soon as the batter firms up, turn over and roast until done. Roast the rest of the pancakes in the same way.

5. Clean the tomatoes, make a cross incision on the bottom of the tomatoes, pour boiling water over the top of them, run under cold water and remove the skin. Quarter, core, and finely dice the tomatoes.

6. Peel and finely dice the onion and garlic. Cut the ham into fine strips. Clean and finely dice the bell pepper, clean the mushrooms with a brush or cloth and cut into thin slices.

7. Add the onion and garlic to the small pot. Heat the pot on highest level up to the roasting window, switch to a low level, and roast briefly

8. Add the ham, peppers and tomatoes and stir. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 5 minutes in the vegetable area.

9. Fold in the mushrooms and let stand for 5 minutes. Let the filling drain and stir in the herbs.

10. Dice the mozzarella, mix into the filling and season to taste. Divide the filling on the pancakes and roll up.

11. Place the large pot on the Navigenio and heat on level 6 up to the roasting window. Put the pot in the inverted lid, put the filled pancake rolls inside. Sprinkle with Parmesan and drizzle with olive oil.

12. Place the Navigenio overhead and switch to low level, gratinate for approx. 10 minutes. If the browning is not sufficient, switch the Navigenio on high level for 2–3 minutes.