Barley pancakes
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 4 Eggs
- 1/2 l Milk
- 1 pinch Salt
- 250 g finely ground barley flour (available in health food shops)
- 2 (approx. 300 g) green peppers
- 30 g Butter or margarine
- 500 g Edible quark (40 % fat in dry matter)
- 150 ml Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 potty Chervil
Directions
- 1
For the pancake batter, place the eggs, milk, salt and barley flour in a bowl and whisk with the whisks of the hand mixer. Let the dough swell for about 10 minutes. In the meantime, clean and wash the peppers, slice finely and fold into the batter. Heat the fat in a coated pan. Bake 24 small pancakes in portions from the dough and keep warm.
- 2
For the cream, stir the quark and milk until smooth, season to taste with salt and pepper. Wash the chervil, dab dry and chop coarsely, except for a few leaves for garnishing. Stir into the quark. Serve chervil quark with the pancakes
- 3
Per person approx. 2560 kJ/ 610 kcal
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