Pancake with vegetable filling

Name: Pancake with vegetable filling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Eggs (size M); 400 ml low-fat milk; 7-10 Tbsp Salt; 125 g Flour; 1 knife tip Baking Powder; 1 (approx. 250 g) Stalk leek (leek); 200 g Carrots; 1 (approx. 500 g) Head Cauliflower; 1-2 Garlic cloves; 1 TABLESPOON Oil; 200 ml Vegetable broth (instant); 100 g frozen peas; 50 g Light cream; 2-3 TABLESPOONS Sparkling mineral water; 1/2 bunch Parsley; 1 TABLESPOON clarified butter; 3-4 Tbsp sauce thickener; 7-10 Tbsp Sugar; 2 TABLESPOONS Lemon juice

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Eggs (size M)
400 ml low-fat milk
7-10 Tbsp Salt
125 g Flour
1 knife tip Baking Powder
1 (approx. 250 g) Stalk leek (leek)
200 g Carrots
1 (approx. 500 g) Head Cauliflower
1-2 Garlic cloves
1 TABLESPOON Oil
200 ml Vegetable broth (instant)
100 g frozen peas
50 g Light cream
2-3 TABLESPOONS Sparkling mineral water
1/2 bunch Parsley
1 TABLESPOON clarified butter
3-4 Tbsp sauce thickener
7-10 Tbsp Sugar
2 TABLESPOONS Lemon juice

Directions

1
Mix eggs, 250 ml milk, 1 pinch of salt, flour and baking powder well. Cover and leave to swell for about 20 minutes. Meanwhile clean, wash and cut leek into rings. Peel, wash and slice the carrots.
2
Clean and wash the cauliflower and divide it into florets. Pre-boil cauliflower in boiling salted water for about 5 minutes. Drain and let drain well. Peel garlic and dice finely. Heat the oil in a pan.
3
Add leek, carrots and garlic. Deglaze with broth and 150 ml milk. Add cauliflower and peas. Stir in crème légère and bring to the boil. Let simmer for about 8 minutes. In the meantime stir mineral water into the pancake batter.
4
Wash parsley, dab dry and chop finely, except for a few leaves. Heat clarified butter in a pan, spread parsley leaves in it and pour pancake batter over it. Turn once and take out.
5
Repeat the procedure 3 times. Stir the sauce thickener into the sauce. Leave to cook for about 1 minute. Season with salt, pepper, 1 pinch of sugar and lemon juice. Stir in chopped parsley. Arrange pancakes and vegetable ragout on plates and serve immediately.