Pancake cake with buttered savoy
easy
105 mins
105 mins
Ingredients
- 150 g flour, 1 msp. baking powder
- 3 eggs , 1/4 l milk (Gr. M)
- 7-10 Tbsp salt, white pepper, nutmeg
- 500 g Savoy cabbage
- 3 medium-sized onions
- 2 TABLESPOONS + 1 tablespoon + some butter
- 1/8 l mineral water, 2 tablespoons oil
- 2-3 fine uncooked
- 7-10 Tbsp Bratwursts
- 150 g Chanterelles
- 250 g Mushrooms
- 100 g Whipped cream
- 1 TEASPOON Vegetable broth (instant)
- 2-3 TABLESPOONS sauce thickener
- baking paper
Directions
- 1
Mix flour and baking powder. Mix with eggs, milk and 1 pinch of salt until smooth. Leave to swell for approx. 15 minutes
- 2
Clean and wash the savoy cabbage and cut into fine strips. Peel and finely chop the onions. Heat 2 tablespoons of butter. Fry savoy cabbage and 3/4 onions in it, season. Deglaze with 100 ml water, bring to the boil. Cover and stew for about 10 minutes. Season to taste and drain if necessary
- 3
Stir mineral water into the dough. Heat the oil in portions in a pan (24-26 cm Ø). Bake 6 pancakes from the dough in it one after the other until golden brown
- 4
In the meantime press the sausage mass out of the skin. Spread 5 pancakes thinly one after the other and alternate layers of savoy cabbage on a baking tray lined with baking paper. Cover with the uncoated pancake. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 30 minutes
- 5
Clean mushrooms, wash if necessary. Drain and cut into small pieces. Sauté the rest of the onions in 1 tbsp. hot butter, season with salt and pepper. Deglaze with 1/4 l water and cream, bring to the boil. Stir in stock and sauce thickener, simmer for about 1 minute. Season to taste. Serve everything
Nutrition Facts
430 kcal
20 g
30 g
17 g
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