Herb pancakes with scampi

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Separate eggs. Mix egg yolk, flour, 1/8 litre water, milk and 1 pinch of salt. Put aside. Beat the egg whites until stiff. Wash herbs and chop finely, except for a few stems for garnishing.

2. 2

   Stir 2/3 into the pancake batter, fold in the beaten egg white. Heat the fat in a pan and bake 12 small pancakes one after the other at medium heat until golden brown. Keep the finished cakes warm. Clean, wash and halve the mushrooms.

3. 3

   Heat the oil in a pan and fry the mushrooms until golden brown all around, season with salt and pepper. Scampi, except for the tail fin, break out of the shell and wash. Remove the mushrooms from the pan, mix with the remaining chopped herbs and fry the scampi in the oil on both sides for about 2 minutes.

4. 4

   Stir crème fraîche until smooth and season with salt and pepper. Wash and slice the lemon. Arrange 3 pancakes each with 3 scampi and mushrooms on a plate. Put a dash of crème fraîche on top and serve garnished with lemon and other herbs.