Herb pancakes and colourful vegetables
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 450 ml Milk
- 2 Eggs
- 75 g Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 bunch Dill and parsley
- 250 g Courgette
- 125 g Tomatoes
- 1 collar Spring onions
- 3 TABLESPOONS Butter or margarine
- 1 package Light sauce
- 1 (62,5 g) Corner processed cheese
- 1-2 TEASPOONS Mustard
- 2 TABLESPOONS Oil
- 7-10 Tbsp fresh herbs
Directions
- 1
For the pancakes, stir 200 ml milk, eggs and flour until smooth. Season with salt and pepper. Wash, chop and stir in the herbs. Let the dough rest for a while. In the meantime clean and wash the vegetables. Cut zucchini into slices, tomatoes into wedges, spring onions into small pieces. Steam everything shortly before serving in hot fat for about 5 minutes.
- 2
Season to taste with salt and pepper. For the sauce, bring the rest of the milk to the boil and stir in the sauce powder. Melt cheese in it. Season to taste with salt, pepper and mustard. Fry the pancake batter in 4 portions one after the other in the hot oil of each For about 2 minutes. Arrange everything on plates garnished with fresh herbs
- 3
E 14,53 g/ F 26,02 g/ KH 28,84 g
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