Vegetable pancakes with crème fraîche

Ingredients for 4 servings:

• 2 eggs
• 250 ml milk
• Salt
• 125 g flour
• 2 shallots
• 250 g carrot(s)
• 200 g mushrooms
• 150 g baby spinach
• 5 tbsp oil, neutral
• pepper
• nutmeg
• 4 sprigs of parsley
• 4 tbsp crème fraîche
• 40 g Parmesan
• ½ bunch chives

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

1. Mix the eggs, milk and a pinch of salt in a bowl. Add the flour to the egg and milk mixture and mix to a smooth batter. Wash the chives, shake dry and cut into fine rolls. Set some chives aside. Stir the remaining chives into the batter and let it sit for 30 minutes. 2. In the meantime, peel the carrots and cut into thin slices. Cut the shallots into fine rings. Clean the mushrooms and halve them if necessary. Wash the spinach and drain well. 3. Heat 1 tbsp of oil in a pan and sauté the shallots for 2-3 minutes until translucent. Add the mushrooms and carrots and sauté for a further 6-7 minutes. Just before the end of the cooking time, add the spinach and sauté briefly. Season with salt, pepper and nutmeg and keep warm. 4. Heat 1 tbsp of oil in a pan (20 cm Ø). Pour in 1/4 of the batter and cook until golden brown on both sides. Cook 4 pancakes one after the other and keep them warm, covered. 5. Wash the parsley, shake dry, pick off the leaves, and finely chop. Mix with the remaining chives. Place 1 pancake on each plate. Arrange the vegetables on top and sprinkle with Parmesan cheese. Top with a little crème fraîche, sprinkle with the herb mixture, and serve.