Herb pancakes with shredded meat (for 4 persons)
easy
60 mins
60 mins
Ingredients
- 4 Eggs (size M)
- 1/4 l Milk
- 7-10 Tbsp Salt
- 150 g Flour
- 1 package (25 g) frozen herbs of Provence
- 4-5 Tbsp Oil
- 1 red and yellow peppers (approx. 175 g each)
- 1 collar (approx. 150 g) Spring onions
- 1 medium onion
- 600 g Pork escalope
- 7-10 Tbsp Pepper
- 250 ml Broth (instant)
- 200 g Whipped cream
- 2-3 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Sweet peppers
- 1/2 bunch Parsley
- 7-10 Tbsp flat leaf parsley
Directions
- 1
Mix eggs, milk and salt with the whisk of the hand mixer. Add flour in portions and stir in. Add herbs and fold in. Heat 2-3 tablespoons of oil in a pan and fry about 4 pancakes one after the other until golden brown on both sides.
- 2
Keep warm. In the meantime, clean, wash and chop the peppers and spring onions. Peel and finely chop the onion. Wash the meat, dab dry and cut 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.
- 3
Season with salt and pepper and remove from the pan. Add the onion to the frying fat and sauté. Add paprika and spring onions and fry over medium heat for 6-8 minutes. Deglaze with stock and cream, bring to the boil and thicken with sauce thickener while stirring.
- 4
Season to taste with paprika, salt and pepper. Fold the pancakes and arrange them on plates with the shredded meat. Wash parsley, dab dry, pluck leaves from the stalk and chop. Sprinkle on pancakes.
- 5
Serve the shredded meat dusted with paprika and garnished with parsley as desired.
Nutrition Facts
710 kcal
41 g
39 g
50 g
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