Spelt pancakes

Ingredients for 1 servings:

• 8 quail eggs
• 250 ml milk
• 100 g spelt flour type 630
• 1 pinch(s) of salt without anticaking agent
• some cooking oil, low histamine (rapeseed oil, olive oil)

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Low in histamine, with quail eggs

Crack the quail eggs into a mixing bowl with a pinch of salt, then briefly blend with a hand blender. Then alternately add the milk and flour and blend with a hand blender until no lumps remain, avoiding excessive foaming. After letting it soak for a short time (10 minutes), add a little low-histamine cooking oil to a non-stick pan. Pour the thin pancake batter into the pan – about 1 ladleful for a 26 cm pan. The bottom should be evenly but thinly covered with batter. When the batter is almost completely firm on the surface, carefully flip the pancake over with a spatula and fry for about 2 minutes over medium heat. After that, it’s done. This amount of batter makes about 4-5 pancakes. The pancakes can now be served with applesauce or sugar. If you don’t like it so sweet, you can also sprinkle the pancake with onions, peppers and grated mozzarella (a little herb salt) and place a second pancake on top, let it warm through briefly, then the cheese will melt well.