Herb pancakes with leek ragout

Ingredients for 4 servings:

• 1 bunch of parsley
• 1 bunch of chives
• 5 eggs
• 300 ml milk
• 150 g flour
• 50 ml oil
• salt and pepper
• oil
• 2 stalk(s) leeks
• 1 tbsp butter
• 1 tbsp flour
• 200 ml cream
• 100 ml water
• 50g Gouda
• 1 vegetable stock cube

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Rinse the parsley and chives, shake dry, and chop finely separately. Using a hand mixer, mix the eggs with the milk and oil, along with a little salt and pepper, until a smooth batter forms. The batter should be slightly runny. Let it rest for 10 minutes. Fold in the chopped chives and half of the parsley and season to taste. Add a little oil to the pan and cook the pancakes. Then keep warm in the oven. Trim the leek and thinly slice it. Melt 1 tablespoon of butter in a pan and sauté the leek. Dust with flour and vegetable stock, deglaze with the cream and water, stir, and simmer gently for about 15 minutes. Then fold in the grated Gouda cheese and the remaining parsley and season to taste. Serve the pancakes with the leek ragout.