Pancakes with feta cream

Name: Pancakes with feta cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Eggs (Gr. M); 1/2 l Milk; 200 g dark wheat flour (type 1050); 7-10 Tbsp salt, white pepper; 500 g Carrots; 2 Spring onions; 100 g Feta or sheep's cheese; 300 g low-fat yoghurt; 1 collar Chives; 2 TEASPOONS Oil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Eggs (Gr. M)
1/2 l Milk
200 g dark wheat flour (type 1050)
7-10 Tbsp salt, white pepper
500 g Carrots
2 Spring onions
100 g Feta or sheep's cheese
300 g low-fat yoghurt
1 collar Chives
2 TEASPOONS Oil

Directions

1
Mix eggs, milk, flour and 1 pinch of salt to a smooth dough. Let it swell for about 10 minutes
2
Peel, wash and cut the carrots into very fine strips. Clean and wash spring onions and cut them into fine rings. Cook both in little boiling salted water for about 2 minutes. Drain well
3
Crumble the cheese roughly. Finely puree with yoghurt in a high mixing bowl. Wash the chives and cut into small rolls. Stir into the sauce. Season to taste with salt and pepper.
4
Grease a pan (approx. 24 cm Ø) with a little oil. Spread 1/4 dough in it. Bake briefly and sprinkle 1/4 vegetables over it. Turn the pancakes over and finish baking. Keep warm. Bake 3 more pancakes in the same way. Add the feta cream
5
The pancakes also taste delicious with 1-2 teaspoons of linseed or 1-2 tablespoons of oat flakes in the dough