Filled chives pancakes with herb quark
easy
60 mins
60 mins
Ingredients
- 1/8 l Milk
- 2 Eggs
- 50 g Flour
- 7-10 Tbsp Salt
- 2 Tomatoes
- 1 small zucchini
- 1/2 bunch Spring onions
- 1/2 425- ml can of vegetable corn
- 2 discs Bacon
- 1 collar Chives
- 1/2 bunch Parsley and Dill
- 125 g Low-fat curd
- 2 TABLESPOONS Whipped cream
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 20 g Butter or margarine
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Salad leaves
Directions
- 1
Whisk the milk, eggs, flour and salt, allow to swell. Clean and wash the vegetables. Cut tomatoes into slices, zucchini into slices, spring onions into pieces. Drain the corn. Cut bacon into small pieces.
- 2
Wash the herbs, put 1/2 bunch of chives aside for the pancakes. Chop remaining herbs, mix with curd and cream, season. Heat the oil in portions and fry the bacon until crispy.
- 3
Take it out, put it aside. Add a little chives to the frying fat, pour half of the dough over each and fry until golden brown, turning the meat over. Keep briefly warm. Bake the rest of the dough in the same way and meanwhile fry spring onions and zucchini in a second pan in hot fat for 5 minutes.
- 4
Briefly heat the tomatoes and corn in it. Season everything with salt, pepper and paprika. Add bacon. Fill pancakes with it. Arrange on salad with a spot of herb curd cheese.
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