Hearty pancake tower

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Put the flour and 1/4 teaspoon salt in a bowl. Whisk eggs and milk and add to the flour while stirring. Let the thick dough rest for about 30 minutes

2. 2

   In the meantime, drain the tomatoes on kitchen paper and chop them. Break the cheese into small pieces. Wash the herbs, shake dry, pluck off the leaves and chop, except for a few parsley leaves. Peel, clean and grate carrots. Clean the radishes, leaving 1/3 of the radishes to stand for a while and then quarter or halve the radishes, depending on their size. Grate the remaining radishes

3. 3

   Spread 2 coated pans (approx. 22 cm Ø) with oil in portions and heat them up. Fry 6 pancakes (approx. 20 cm Ø) from the dough for approx. 3 minutes, turning each pancake until golden brown. Let the pancakes cool down on a plate

4. 4

   In the meantime, whisk the cream cheese and crème fraîche with the whisk of the hand mixer for about 5 minutes until thick and creamy, season with salt and pepper. Divide the mixture into three. Stir in 1/3 tomatoes and cheese. Fold the grated vegetables into 1/3, except for approx. 1 tbsp. grated carrots. Fold the herbs into the last 1/3 of the cream

5. 5

   Spread 2 pancakes each with tomato, vegetable and herb cream. Place the pancakes alternately on top of each other, starting with herb cream and finishing with vegetable cream. Put the pancake tower in a cool place for about 1 hour. Garnish with grated carrots, radishes and parsley leaves

6. 6

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
370 kcal

CARBS
23 g

FATS
26 g

PROTEINS
10 g