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Pancakes with leek and mushroom filling

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Ingredients for 3 servings:

  • 1 egg(s)
  • 100 g flour
  • salt and pepper
  • 75 ml low-fat milk
  • 75 ml water
  • 4 tsp vegetable cream (diet)
  • 300 g mushrooms
  • 200 g leek
  • 50 g cooked ham
  • 3 tbsp condensed milk (diet product)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Whisk the egg with salt. Add the flour, milk, and mineral water and stir until smooth. Heat 1 teaspoon of vegetable cream per serving in a non-stick pan. Cook 3 pancakes one after the other and keep warm in the oven. Clean and quarter the mushrooms, clean the leek and cut into rings, and cut the ham into thin strips. Sauté the mushrooms in the remaining vegetable cream. After about 3 minutes, add the leek and sauté for about 3 minutes. Stir in the ham strips and condensed milk, and season with salt and pepper. Spread the filling among the pancakes and garnish with fresh herbs, if desired.

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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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