Savory pancakes with peas, carrots and vegetables

Ingredients for 2 servings:

• 3 eggs
• Flour
• mineral water
• 1 handful of parsley, fresh or frozen
• butter
• 300 g carrot(s)
• 400 g peas, frozen
• nutmeg
• salt and pepper
• 100 ml vegetable broth, approximately
• 300 ml milk, approximately
• oil

Instructions

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

Peel and slice the carrots. Then sauté them with a little water in a wide saucepan or frying pan with a lid. After about 10 minutes, add the frozen peas and sauté until almost cooked. In another pan, make a roux of butter and flour and pour in a little vegetable stock and milk, stirring constantly. Let it simmer for a few minutes and, when the vegetables are almost cooked, add them. Season with salt, pepper, and a generous grind of freshly grated nutmeg. Beat the eggs with a whisk. Sift in a little flour and add a splash of mineral water. Depending on whether you prefer the pancakes thin or thick, add a little more milk. Season the batter with salt and pepper and stir in the parsley. Then fry the pancakes in hot oil. To serve, fill the pancakes with the vegetables, fold them over once, and drizzle with a little more sauce.