in Recipes

Pancakes with vegetables

updated

Spread the love

Ingredients for 3 servings:

  • 250 g carrot(s)
  • 250 g leek
  • 3 tbsp sunflower seeds
  • 5 tbsp rapeseed oil
  • salt and pepper
  • nutmeg
  • 2 tbsp crème fraîche
  • 100 g wheat flour type 1050
  • 1 tsp baking powder
  • ¼ liter of milk
  • 2 eggs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel and slice the carrots. Trim, wash, and slice the leek. Roast the sunflower seeds in a pan without fat. Add 2 tablespoons of rapeseed oil and sauté the carrots and leek for 5 minutes, stirring occasionally. Season with salt, pepper, and nutmeg. Fold in the crème fraîche and set aside. Mix the flour with the baking powder, milk, and eggs. Season with salt and pepper. Fry three thin pancakes one after the other in the remaining hot rapeseed oil. Spread the vegetables on one pancake half and fold the other half over the pancake.

Facebook Comments

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.

Brussels sprouts "Madras"

Puff pastry parcels with chickpeas