Pancake omelette with spring vegetables

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix 200 ml milk, yoghurt, sugar, 1 pinch of salt and 100 g flour to a smooth dough. Stir in eggs. Let the dough swell for at least 15 minutes

2. 2

   Peel, wash and slice the carrots. Peel kohlrabi and cut into strips. Wash and clean the mangetouts. Wash the meat, dab dry and cut into cubes

3. 3

   Cook the prepared vegetables in boiling salted water for about 5 minutes. Remove and rinse with cold water. In the meantime melt fat in a pot. Stir in 1 tbsp. flour and sweat briefly. Add stock and 1/8 litre milk while stirring. Bring to the boil, boil for 3-5 minutes and season with salt and pepper

4. 4

   Heat the oil in a pan and fry the meat for about 5 minutes while turning. Season with salt and pepper. Wash the chervil, shake dry, pluck the leaves from the stems and chop finely, except for a little to garnish. Add prepared vegetables, peas and meat to the sauce and keep warm

5. 5

   Coat a coated pan (approx. 18 cm Ø) with oil. Put approx. 1/8 of the dough into the pan. Turn the pancakes after about 2 minutes and fry for another 2 minutes. Remove, keep warm and bake another 7 pancakes

6. 6

   Add chervil to the sauce. Quarter the pancakes, fill with ragout, arrange and garnish with chervil

7. 7

   Preparation time approx. 1 hour

Nutrition Facts

KCAL
360 kcal

CARBS
36 g

FATS
13 g

PROTEINS
26 g