Herb pancakes filled with spring cutlets
easy
45 mins
45 mins
Ingredients
- 150 ml Milk
- 1 egg (size M)
- 75 g Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 1/2 bunch Chervil
- 1/2 bunch Chives
- 2 TABLESPOONS Oil
- 2 Pork cutlet (approx. 200 g each)
- 1 medium onion
- 300 g Mushrooms
- 7-10 Tbsp Pepper
- 200 ml Vegetable broth (instant)
- 200 g Whipped cream
- 100 g frozen peas
- 2 TABLESPOONS sauce thickener
- 7-10 Tbsp Chervil
Directions
- 1
Whisk milk and egg, stir in flour. Season with salt and nutmeg. Let it swell for about 15 minutes. Meanwhile pluck and chop the chervil. Wash the chives, dab dry and cut into fine rolls. Stir the herbs into the pancake batter, except for a little for the shredded part.
- 2
Grease a coated pan (approx. 16 cm Ø) with 1 tablespoon of oil. Bake 4 pancakes one after the other from the dough. Keep warm. Wash the cutlets, dab dry and cut into fine strips. Peel onion and chop finely. Clean and halve the mushrooms. Heat 1 tablespoon of oil in a pan and fry the meat in it in portions. Season with salt and pepper. Remove and keep warm. Fry the onion and mushrooms in the frying fat for about 3 minutes. Add stock and cream, bring to the boil.
- 3
Clean and halve the mushrooms. Heat 1 tablespoon of oil in a pan and fry the meat in it in portions. Season with salt and pepper. Remove and keep warm. Fry the onion and mushrooms in the frying fat for about 3 minutes. Add stock and cream, bring to the boil. Add peas. Season with salt and pepper. Stir in sauce thickener. Stir in meat and remaining herbs and bring to the boil. Fill pancakes with mushroom ragout, arrange on a plate and garnish with chervil
- 4
Add peas. Season with salt and pepper. Stir in sauce thickener. Stir in meat and remaining herbs and bring to the boil. Fill pancakes with mushroom ragout, arrange on a plate and garnish with chervil
Nutrition Facts
460 kcal
22 g
26 g
32 g
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