Herb pancakes with hummus and feta

Ingredients for 2 servings:

• 150 g flour
• 3 eggs, size M
• 350 ml milk
• 1 pinch of salt
• 2 tbsp olive oil
• 200 g herbs, mixed, fresh or 40 g frozen herbs
• 150g hummus
• 100 g feta cheese
• 50 g arugula
• ½ chili pepper(s)
• Oil or clarified butter for frying

Instructions

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

Chop the washed and dried herbs. Wash the arugula, slice the feta cheese, and finely slice the chili pepper. Whisk together the flour, eggs, salt, and olive oil. Gradually add the milk and finally the herbs. Let the batter rest for about 30 minutes. Heat oil or clarified butter in a non-stick pan over medium heat. Add a scant ladleful of batter per pancake batter to the pan and cook for about 2 minutes on each side, until they have a nice, golden brown color. Do not let it overcook. Spread the finished pancakes with 2 tablespoons of hummus, arrange a few arugula leaves, feta cheese, and chili on top. Fold or roll up as desired. I recommend serving with a French salad. Tip: I always bake all the pancakes first and keep them warm in the oven at 60°C. The filling quantities can, of course, be varied as desired.