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Stuffed pancakes

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Ingredients for 4 servings:

  • 2 eggs
  • 250 ml milk
  • 250 g flour
  • 250 ml water (or mineral water)
  • 1 tsp salt
  • ½ bunch of spring onions
  • 200g Camembert(s)
  • 1 pear(s)
  • 50 g walnuts, chopped
  • 2 tbsp vinegar (raspberry vinegar)
  • Clarified butter for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

extremely tasty and easy to prepare

For the pancake batter, whisk together the eggs, milk, flour, water, and salt until smooth and let stand for about 30 minutes. For the filling, clean, wash, and slice the spring onions. Finely dice the Camembert. Peel and dice the pear. Mix all ingredients with chopped walnuts and vinegar. Stir the batter and cook twelve pancakes one after the other in hot clarified butter. Let cool. Fold the pancakes into a triangular shape and fill with the cheese mixture. Tip: Perfect for brunch or your next party.

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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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