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Leek pancakes

updated

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Ingredients for 4 servings:

  • 250 g flour
  • 4 eggs
  • 500 ml milk
  • some mineral water
  • 500 g leek, cut into rings
  • 60 g butter
  • 250 g mushrooms, chopped
  • 100 ml sweet cream
  • 2 tbsp soy sauce
  • 1 tbsp mustard
  • 100 g cream cheese
  • 100 g cheese, grated
  • salt and pepper
  • e.g. chili flakes
  • Oil for frying
  • Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mix flour, eggs, milk, and mineral water into a batter and add a little salt. Let the batter rise for about 30 minutes. Then, bake thin, golden-brown pancakes in batches and keep warm. Sauté the leek rings in melted butter. Add the chopped mushrooms and cream. Sauté until the liquid has evaporated. Season the vegetables with the spices and soy sauce. Spread the pancakes with cream cheese, add the filling, and roll them up. Place in a greased baking dish and sprinkle with cheese. Bake in a preheated oven at 160°C for about 25 minutes.

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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.

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