Fat pancake

Name: Fat pancake
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 ml Mineral water; 2 Eggs; 7-10 Tbsp Salt; 225 g Flour; 1 TEASPOON Baking Powder; 500 g Leeks (leek); 1 TABLESPOON Butter or margarine; 375 ml Vegetable broth; 100 g Whipped cream; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 300 g Mettenden; 4 TSP Oil; 7-10 Tbsp coarse pepper and chopped parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 ml Mineral water
2 Eggs
7-10 Tbsp Salt
225 g Flour
1 TEASPOON Baking Powder
500 g Leeks (leek)
1 TABLESPOON Butter or margarine
375 ml Vegetable broth
100 g Whipped cream
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
300 g Mettenden
4 TSP Oil
7-10 Tbsp coarse pepper and chopped parsley

Directions

1
Mix mineral water, eggs and salt. Mix 200 g flour and baking powder, stir in and let rest for a while. In the meantime clean, wash and cut leek into rings. Steam in hot fat for about 5 minutes, turning.
2
Deglaze with broth, cook again for another 5 minutes. Stir cream and remaining flour until smooth and add to the vegetables. Boil up while stirring. Season to taste with salt, pepper and nutmeg. For the pancakes cut the ends of the mead into slices.
3
Heat 1 teaspoon of oil. Add 1/4 of the dough and spread 1/4 of the mettendende slices on top. Bake pancakes on each side for 3-4 minutes. Prepare remaining pancakes in the same way. Serve sprinkled with coarse pepper and chopped parsley.
4
Add the leek vegetables.