Hunter's herb pancakes

Ingredients for 5 servings:

• 300 g spelt flour, 630
• 5 eggs
• ½ tsp, leveled salt
• 400 ml milk, 3.5%
• 100 ml cream
• Clarified butter, for frying
• 100 g herbs, frozen, Italian mix
• 1 medium-sized onion(s), finely chopped
• 1 clove(s) garlic, finely chopped
• 125 g ham, diced ham
• 1 tbsp rapeseed oil
• 400 g mushrooms, sliced
• 400 g minced meat
• 100 g crème fraîche with herbs
• 150 g herb cream cheese
• 1 tbsp parsley, chopped, fresh or frozen
• 1 tbsp chives, in rolls
• Salt and pepper, to taste, for seasoning

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

filled pancakes

Beat the eggs with salt, milk, and cream in a food processor until frothy, then add the flour and stir to form a smooth pancake batter. Finally, stir in the frozen herbs. Fry the pancakes one at a time in a medium-sized ceramic pan with a very little clarified butter and cover with aluminum foil to keep them warm, or keep them covered in a preheated oven at approximately 50°C (enough for 10 medium-sized pancakes). For the filling, finely chop the onion and garlic. Clean and slice the mushrooms. Heat the oil in a high-fat frying pan, fry the onions with garlic and the diced ham until crispy, add the minced meat, and continue to fry over medium heat, stirring, until the meat is no longer red. Add the sliced ​​mushrooms and fry for about 3-4 minutes. Stir in the crème fraîche and herb cream cheese and simmer in the covered pan over low heat for 3 minutes. Season generously with salt and pepper, then fold in the chopped parsley and chives. Remove the pancakes from the oven, fill with the mushroom and ground beef mixture, and serve immediately. I like to serve them with a fresh garden salad!