Pancakes with turnip and kohlrabi filling

Ingredients for 3 servings:

• 350 g turnips
• 350 g kohlrabi
• 500 ml vegetable stock
• 2 tbsp butter
• 2 ½ tbsp flour
• 1 bunch of spring onions
• 250 g spelt flour type 630 (or flour of your choice)
• 4 eggs
• 300 ml water
• Salt
• Clarified butter for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Vegetarian

Peel the turnips and kohlrabi, cut into small cubes, and cook in 500 ml of vegetable stock for about 10 minutes (until cooked through). Chop the spring onions and set aside. Heat the butter in a small saucepan, gradually whisking in the flour. Once the turnips and kohlrabi are ready, add the roux, stirring continuously. Now add the spring onions to the pan, bring to a boil briefly, and the filling and sauce are ready. The sauce should have a thick consistency. If not, make another roux and stir in. To keep the pancakes warm, set the oven to 50°C (top/bottom heat) and place a plate inside. Mix the flour, eggs, water, and a pinch of salt into a runny batter. Heat a little clarified butter in a pan, add a ladleful of pancake batter, and spread evenly. Cook the pancakes until golden brown on both sides. Keep warm on a preheated plate in the oven until all the pancakes are cooked. Spoon some of the turnip and kohlrabi mixture onto each pancake, fold over once, and drizzle with a little more sauce. Enjoy!