Pancake tower with Kasseler cold cuts, savoy cabbage and mushroom cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Mix flour, milk and egg yolks. Beat the egg whites and 1 pinch of salt with the whisk of the hand mixer until stiff, fold into the flour mixture. Let dough rest for about 15 minutes.

2. 2

   Heat 1 teaspoon butter in a frying pan (20 cm Ø). Spread 1/5 of the dough in it. Bake the pancakes from both sides until golden brown. Fry 4 more pancakes one after the other in 1 teaspoon butter and keep warm.

3. 3

   Clean and wash the cabbage and remove 10-12 large external savoy cabbage leaves. Cook the cabbage leaves in portions in boiling salted water for 5-7 minutes, remove, rinse in cold water and drain well.

4. 4

   Cut midribs flat, large leaves may be halved. Use the rest of the cabbage for other purposes.

5. 5

   Onions peel and chop finely. Clean and chop the mushrooms if necessary. Heat the oil in a pan and fry the mushrooms for about 10 minutes while turning. Add onions shortly before the end of the cooking time.

6. 6

   Mix tomato paste, white wine and crème fraîche. Add the mushrooms and simmer for about 5 minutes. Season with salt and pepper.

7. 7

   Wash parsley, shake dry, pluck leaves from the stalks and chop. Fold parsley into the mushroom mixture. Keep the mushroom mixture warm. Stack the pancakes, savoy cabbage and smoked pork in a tower.

8. 8

   Spread mushrooms on the tower.

Nutrition Facts

KCAL
670 kcal

CARBS
57 g

FATS
33 g

PROTEINS
31 g