Pancakes filled with mustard and rocket

Ingredients for 4 servings:

• 4 turkey schnitzels
• 4 tbsp rapeseed oil for frying
• 200 g arugula
• 400 ml vegetable stock
• 200 ml cream (or milk/cream 50:50)
• 2 tbsp mustard, sweet
• 160 g flour
• 320 ml milk
• 4 eggs, size M
• salt and pepper
• Butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

For the pancakes, sift the flour into a bowl and mix with the milk until smooth. Crack the eggs, whisk them with salt and a little pepper, and stir them into the milk and flour mixture. Let the batter rise for about 20 minutes. In the meantime, cut the turkey cutlets into strips, season with salt and pepper, and fry them in hot oil. Remove from the pan. Bring the vegetable stock to a boil in the pan, add the cream, reduce the heat slightly, and simmer briefly. Meanwhile, sort through the arugula, roughly chop it if necessary, and stir it into the sauce with the mustard. Return the cutlets to the pan, season to taste, and keep warm briefly. Melt a little of the butter in another pan and cook the pancake batter in batches. Fill the finished pancakes with the turkey and arugula mixture, add a little more seasoning if desired, and enjoy immediately.