Savoy cabbage and carrot pancakes

Ingredients for 2 servings:

• 1 carrot(s), 30 g
• 300 g savoy cabbage
• 1 tsp salt
• some pepper
• 2 eggs
• 200 g wheat flour type 405
• 150 ml water
• 1 pinch of salt
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simply

Peel and chop the carrots. Trim and chop the savoy cabbage, and blanch in salted water for 5-10 minutes. Mix the carrots, savoy cabbage, 1 teaspoon of salt, and a pinch of pepper. In a bowl, mix the eggs, water, flour, and salt, then add the carrots and savoy cabbage. Heat the oil in a pan, then drain it and wipe it with kitchen paper. Add fresh olive oil to the pan, heat it, and add half of the batter mixture. Cook over medium-high heat until the pancake is set on the bottom. Place a plate on the pan and turn the pancake out onto it, then slide it back into the pan and cook on the other side. Once the pancake is completely set, turn it out onto a plate. Repeat the process with the remaining batter.