crispy pancakes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean, clean, halve and thinly slice the mushrooms. Wash and chop the meat. Heat 2 tablespoons of oil in a frying pan, fry the meat and mushrooms, season with salt and pepper. Add crème fraîche and stir in. Remove from heat. Wash parsley, shake dry. Pluck off leaves and chop finely. Stir into the ragout. Season everything once again

2. 2

   For the pancakes, whisk 3 eggs to a light-coloured mousse. Mix milk and yoghurt. Gradually add 150 g flour, baking powder, 1 pinch of salt, sugar and milk mixture to the eggs while stirring. Heat 1 teaspoon of oil in a pan (bottom approx. 18 cm Ø). Add approx. 1/8 of the dough and fry over medium heat until golden brown, turning once, then remove. Process the rest of the dough in the same way with 1 teaspoon of oil each,

3. 3

   Whisk 4 eggs in a deep plate, season with salt and pepper. Put breadcrumbs in a deep plate as well. Remove some of the egg and brush the edges of the pancakes with it. Spread 1-2 tablespoons of filling on the pancakes and fold them up, press the edges together. Turn the pancakes first in egg, then in breadcrumbs

4. 4

   Heat 1 tablespoon of oil in a large frying pan. Place 2 pancakes in each pan and fry them until golden brown, turning them over. Remove and keep warm. Fry the rest of the pancakes in the same way with 1 tbsp. oil. Heat the rest of the ragout once more. Serve pancakes with fresh lettuce and the rest of the ragout

Nutrition Facts

KCAL
590 kcal

CARBS
32 g

FATS
36 g

PROTEINS
32 g