Savory pancake tart

Ingredients for 2 servings:

• 200 ml flour
• 200 ml milk, 1.5%
• 1 egg(s)
• 1 pinch of salt
• 1 shot of mineral water
• 15 g butter
• 110 g carrot(s)
• 1 pinch(s) of sugar
• 100 g sour cream
• 15 g peppercorns, green, pickled from the jar
• 1 dashes lemon juice, fresh
• 1 tbsp chives, freeze-dried
• Salt
• Pepper, from the mill
• 5 g butter, for the mold
• 30 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

with carrots, sour cream and green pepper

Mix flour, milk, egg, and salt to form a smooth batter and let it rest for 15 minutes. Grate the carrots into a microwave-safe bowl, cover with a splash of water, and cook in the microwave at 800 watts for 3 minutes. Then stir in the sour cream, chives, peppercorns, sugar, and lemon juice, and season to taste with the spices. Just before baking the pancakes, stir the mineral water into the batter. In a 24 cm frying pan, heat 5 g of butter over medium heat and bake 3 pancakes one after the other from the batter and let them cool. Grease an 18 cm tart pan with 5 g of butter. Preheat oven to 180 degrees fan-assisted oven. Place one pancake in the greased pan. Roll up the other two pancakes, halve them, and cut each half into 4 equal-sized pieces. Place these pieces, loosely rolled, on top of the pancake in the pan, open at the top. Now fill all the pancake rolls with the carrot and sour cream mixture, and add the rest to the gaps. Sprinkle with Parmesan cheese and place on the middle rack of the oven. The tart is ready after 30-35 minutes; baking time may vary depending on your oven.