Dutch pancakes with smoked salmon

Ingredients for 2 servings:

• 150 g flour
• 320 ml milk
• 8 eggs
• ½ tsp salt
• 2 tsp horseradish
• 150 g crème fraîche
• 1 tsp organic lemon peel
• salt and pepper
• ½ bunch dill plus some for sprinkling
• 20 g clarified butter
• 150 g smoked salmon

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

With horseradish

1. Mix flour, milk, eggs, salt, and 1 teaspoon of horseradish in a bowl and let it swell for 20 minutes. Preheat oven to 220°C (200°C fan oven) with a deep, ovenproof frying pan (25 cm diameter) on the second rack from the bottom. 2. Season the crème fraîche with organic lemon zest, salt, and pepper. Finely chop the tips of 1/2 bunch of dill. 3. Remove the pan from the oven. Melt the clarified butter in it, pour in the batter, and bake in the hot oven on the second rack from the bottom for 15 minutes. 4. Remove the pan and quarter the pancakes. Serve on plates, spread with lemon crème fraîche, top with smoked salmon, and sprinkle with 1 teaspoon of horseradish and dill. Per serving 54 g E, 62 g F, 70 g KH = 1086 kcal (4554 kJ)