Vegetable pancakes with Chinese cabbage and cheese sauce

Ingredients for 4 servings:

• 350 g wholemeal flour
• 3 eggs, size M
• 350 ml milk
• Salt
• 4 tbsp clarified butter
• 600 g Chinese cabbage
• 3 bell peppers, colored
• 1 onion(s)
• 2 cloves garlic
• Pepper, coarsely ground
• 200 g cream cheese spread
• 1 bunch of chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian

For the batter, mix the flour with eggs, 300 ml water, 150 ml milk, and a pinch of salt. Cook 8 pancakes one after the other in 3 tablespoons of clarified butter, then keep warm. Wash, trim, and strip the Chinese cabbage and bell pepper. Peel the onion and garlic, slice the onion into rings, and crush the garlic. Sauté the bell pepper, onion, and garlic in the remaining lard. Add the Chinese cabbage and sauté for 5 minutes, then season with pepper and salt. Heat 200 ml milk, add the cream cheese, and stir until smooth. Bring the sauce to a boil briefly, season with salt. Wash the chives, shake dry, and finely chop them, then add them to the sauce. Fill the pancakes with the vegetables and serve with the sauce.