in Recipes

Pancakes with zucchini – leek – vegetables

updated

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Ingredients for 2 servings:

  • 1 large zucchini
  • 1 stalk(s) leek
  • 2 cups of cream
  • Vegetable broth, granulated
  • 200 g flour
  • 400 ml milk
  • 5 eggs
  • Salt
  • oil
  • Clarified butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Put the flour in a bowl and mix with the milk until smooth. Crack the eggs into a separate bowl, mix, and then stir in. Add a pinch of salt, stir well again, and let the batter rest for about 20 minutes. Cut the zucchini and leek into small cubes or thin slices and add to a pan with hot oil. Fry the vegetables over medium heat until tender. Then add the cream, season with the granulated stock, and bring everything to a boil. Keep the vegetables warm over a low heat. Cook the batter in hot clarified butter until golden brown, fill with the vegetables, and serve.

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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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