Herb pancakes with shredded meat (for 2 persons)
easy
35 mins
35 mins
Ingredients
- 2 Eggs (size M)
- 1/8 l Milk
- 7-10 Tbsp Salt
- 75 g Flour
- 1 package (25 g) deep-frozen 8-herbs
- 3-4 Tbsp Oil
- 1/2 red and yellow pepper
- 2 Spring onions
- 300 g Pork escalope
- 125 ml Broth (instant)
- 100 g Whipped cream
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1-2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Parsley
Directions
- 1
Mix eggs, milk and salt with the whisk of the hand mixer. Stir in flour and herbs, except for something to sprinkle. Heat 2 tablespoons of oil in a coated pan and fry 2 pancakes one after the other until golden brown on both sides. Keep warm. In the meantime, clean, wash and chop the peppers and spring onions.
- 2
Cut the meat into strips. Heat the rest of the oil in a pan and fry the meat in it over medium heat until golden brown all around. Add the bell peppers and spring onions and braise over medium heat for about 5 minutes, turning. Deglaze with stock and cream. Bring to the boil and season to taste with paprika, salt and pepper. Thicken with sauce thickener. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Fill the pancakes with the shredded meat and arrange on preheated plates. Sprinkle the remaining frozen herbs over the pancakes and sprinkle with paprika.
- 3
Bring to the boil and season to taste with paprika, salt and pepper. Thicken with sauce thickener. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Fill the pancakes with the shredded meat and arrange on preheated plates. Sprinkle the remaining frozen herbs over the pancakes and sprinkle with paprika. Serve garnished with some parsley
Nutrition Facts
750 kcal
40 g
44 g
50 g
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