Herb pancakes
easy
50 mins
50 mins
Ingredients
- 3 Eggs (size M)
- 100 g Flour
- 150 ml Milk
- 100 ml Mineral water
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 2 Onions
- 1-2 Garlic cloves
- 500 g Tomatoes
- 1-2 TABLESPOONS white balsamic vinegar
- 1 pinch Sugar
- 3 TABLESPOONS Olive oil
- 1/2 bunch Parsley
- 6 Stem(s) Thyme
- 1/2 bunch Basil
- 30 g clarified butter
- 8 wafer-thin slices of cooked ham
Directions
- 1
For the dough, mix eggs vigorously with the whisk of the hand mixer. Add flour and stir in. First add milk, then mineral water and stir in. Season with salt, pepper and nutmeg. Let the dough swell for about 20 minutes. In the meantime peel and finely dice the onions.
- 2
Peel garlic and chop very finely. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Mix tomatoes, garlic and onions, season with salt, pepper, vinegar and sugar. Mix in oil. Wash parsley, shake dry, pluck off some leaves and put aside. Chop the rest of the parsley. Wash thyme, shake dry, pluck leaves from the stalks. Wash basil, shake dry, put some leaves aside, cut remaining basil into strips. Stir the chopped herbs into the dough. Heat clarified butter in portions in a pan (approx. 28 cm Ø) and bake 4 pancakes one after the other turning them until golden brown. Add some parsley and basil leaves to the pan.
- 3
Wash thyme, shake dry, pluck leaves from the stalks. Wash basil, shake dry, put some leaves aside, cut remaining basil into strips. Stir the chopped herbs into the dough. Heat clarified butter in portions in a pan (approx. 28 cm Ø) and bake 4 pancakes one after the other turning them until golden brown. Add some parsley and basil leaves to the pan. Keep warm. Arrange one pancake each with 2 slices of ham on a plate. Add some extra salsa
Nutrition Facts
350 kcal
25 g
22 g
13 g
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