in Recipes

Breakfast pancakes with vegetables

updated

Spread the love

Ingredients for 4 servings:

  • 4 eggs, size M
  • 60 ml carbonated mineral water
  • 80 g spelt flour, type 630, light
  • 2 pinches of salt
  • 4 carrots
  • 2 zucchinis
  • 200 g radishes
  • 8 tbsp low-fat cream cheese
  • n. B. Cress

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

only 200 kcal per portion – vegetarian

Separate the eggs, mix the egg yolks, mineral water, flour, and salt into a batter, and let it rest for about 5 minutes. Clean and finely grate the vegetables. Beat the egg whites with a pinch of salt until stiff peaks form and fold into the batter. Cook eight pancakes in a small (18 cm) pan. Spread each pancake with 1 tablespoon of cream cheese. Mix the vegetables and spread them on the pancakes, then roll them up and secure with toothpicks. Cut them in half diagonally. Serve two pancakes per person (i.e., four pancakes). Sprinkle with cress.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Honey-Balsamic Dressing

Homemade forest fruit ice cream