Pancakes au gratin with vegetables
easy
90 mins
90 mins
Ingredients
- 4 Eggs (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Flour
- 1 Tip of the knife. Baking soda
- 375 ml Milk
- 75 ml Mineral water
- 375 g Carrots
- 375 g Courgette
- 50 g streaky smoked bacon
- 75 g medieval Gouda cheese
- 25 g clarified butter
- 125 g Whipped cream
- 7-10 Tbsp ground nutmeg
- 7-10 Tbsp Parsley
Directions
- 1
Beat the eggs, salt and pepper with the whisk of the hand mixer until foamy. Mix flour and baking powder, sieve onto the egg mixture and stir in. Add milk and mineral water and mix. Let the dough swell for about 30 minutes. In the meantime, clean and wash the carrots and cut them into fine strips. Cook the vegetables in boiling salted water for about 4 minutes and drain well on a sieve. Dice bacon and grate cheese.
- 2
Heat clarified butter in portions in a pan, fill in one ladle of batter each, add strips of vegetables, turn and bake 8 pancakes one after the other until golden brown. Let the pancakes cool down a bit, roll them up and cut them open. Leave out the bacon in the pan, take it out and put it aside. Deglaze the drippings with cream, bring to the boil and season with salt, pepper and nutmeg. Put pancake rolls in an ovenproof dish, pour cream over them, sprinkle with cheese and bacon and bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for approx. 25 minutes. Serve garnished with parsley as desired
Nutrition Facts
660 kcal
48 g
38 g
25 g
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