Savory pancake with pak choi

Ingredients for 4 servings:

• 200 g flour
• 3 eggs
• 250 ml milk
• Salt
• 100 g breakfast bacon
• 600 g pak choi
• 1 onion(s), red
• 2 ½ tbsp oil
• pepper
• 100 ml whipped cream
• 1 tsp lemon zest
• 40 g Parmesan

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

1. Mix flour, eggs, salt and milk to form a smooth batter. Leave to stand for about 15 minutes. 2. Clean the pak choi and cut into 2 cm pieces (leave small whole leaves). Halve the onion and cut into fine strips. 3. Heat 1/2 tbsp of oil in a non-stick pan (22 cm Ø). Add 1/4 of the batter and fry over medium heat for 4-5 minutes. Cut the bacon slices in half crosswise. Place 4-5 bacon halves flat on the still liquid batter. Turn the pancake over and fry for a final 3-4 minutes. Remove the cooked pancake and keep warm. Mix the remaining batter in the same way. 4. Meanwhile, heat 2 tbsp of oil in another pan or saucepan. Fry the onions for 2 minutes. Add the pak choi and fry for 2-3 minutes. Season with salt and pepper, stir in the cream and bring back to a boil. Add 1 tsp of lemon zest and season to taste. Place the vegetable filling on each pancake, fold over, and sprinkle with Parmesan cheese.