Filled bacon pancakes
easy
40 mins
40 mins
Ingredients
- 210 g Flour
- 2 Eggs
- 1/4 l Mineral water
- 375 g Mushrooms
- 2 Leek sticks (leek)
- 4 medium-sized tomatoes
- 50 g streaky smoked bacon
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 10 g Butter or margarine
- 1/4 l Milk
- 7-10 Tbsp grated nutmeg
- 1 collar Parsley
- 4 TABLESPOONS Oil
Directions
- 1
Mix flour, except for 1 tablespoon, eggs and mineral water until smooth. Leave to spring. Clean and wash the vegetables. Quarter mushrooms, cut leek into slices. Dice tomatoes.
- 2
Dice bacon and fry until crispy and take out. Fry vegetables in bacon fat. Season with salt and pepper. Heat the fat, sweat the remaining flour. Deglaze with milk and boil up. Flavour with salt, pepper and nutmeg. Wash parsley, dab dry, chop finely and add to the sauce. Heat some oil in each case. Add about 1 ladle of dough, sprinkle some bacon over it and bake a pancake. Take it out and keep it warm for a short time.
- 3
Wash parsley, dab dry, chop finely and add to the sauce. Heat some oil in each case. Add about 1 ladle of dough, sprinkle some bacon over it and bake a pancake. Take it out and keep it warm for a short time. Bake the rest of the dough in the same way. Heat up the vegetables and sauce again. Fill the pancakes with the sauce and serve immediately
- 4
Plate: Eschenbach
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