Chive pancakes

Ingredients for 2 servings:

• 100 g wheat flour
• 2 m.-sized eggs
• 125 ml milk
• 1 pinch of salt
• 250 g mushrooms
• 200 g tomatoes
• 1 m.-sized onion(s)
• 1 bunch of chives
• 3 tbsp sunflower oil
• 25 g butter
• pepper
• 2 tbsp cream, liquid
• some flour, to bind

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Whisk together the flour, eggs, milk, and a pinch of salt. Let it swell for 30 minutes. Clean, halve, and quarter the mushrooms. Wash and quarter the tomatoes. Peel and finely chop the onion. Wash the chives and finely slice them. Heat the oil in a non-stick pan and cook the first pancake. Once the underside is firm, sprinkle the pancake with 1-2 teaspoons of chives. Turn the pancake over and finish cooking. Cook three more pancakes in this way. Keep them warm, covered, in the oven at 50°C. Heat the butter and sauté the onion until translucent. Add the mushrooms and fry over high heat. Season with salt and pepper. Stir in the tomatoes and simmer for about 2 minutes. Add the cream and thicken with a little flour (mixed with a little cold water). Now place one portion of vegetables on each pancake half and sprinkle with chives. Fold the second half over the top.