Herb pancakes with a hearty vegetable filling

Name: Herb pancakes with a hearty vegetable filling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Wheat flour (Type 1050); 1/4 l Milk; 3 Eggs (size M); 350 g Celeriac; 500 g Leeks (leek); 300 g Carrots; 2 TABLESPOONS Sunflower seeds; 4 TABLESPOONS Oil; 20 g Butter or Magarine; 1/8 l Vegetable broth (instant); 1/2 bunch flat leaf parsley; 250 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Wheat flour (Type 1050)
1/4 l Milk
3 Eggs (size M)
350 g Celeriac
500 g Leeks (leek)
300 g Carrots
2 TABLESPOONS Sunflower seeds
4 TABLESPOONS Oil
20 g Butter or Magarine
1/8 l Vegetable broth (instant)
1/2 bunch flat leaf parsley
250 g Schmand
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper

Directions

1
For the dough mix flour, 1/8 litre water, milk and eggs and let it swell for about 30 minutes. Peel and wash the celery and cut it into cubes of about 1 cm. Clean the leek, cut it in half lengthwise, wash it and cut it into 1 cm wide half rings.
2
Peel the carrots, cut them in half lengthwise and cut them diagonally into thin slices. Roast sunflower seeds in a pan without fat until golden brown. Fry 8 pancakes (approx. 20 cm Ø) one after the other in a little oil.
3
Keep pancakes warm in the preheated oven (electric cooker: 100°C/ gas: level 1). Sauté vegetables in fat. Fill up with broth and steam covered for about 5 minutes. Wash parsley and dab dry.
4
Chop parsley leaves, except for some for garnishing. Stir the sour cream into the vegetables. Season with salt and pepper. Fold in parsley. Fill pancakes with vegetables and arrange on a plate.
5
Sprinkle with sunflower seeds. Garnish with the remaining parsley.