Pancakes with herb seitlings, spinach, carrots and créme fraiche dip

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the chives, shake dry and cut into fine rolls. Put some chives aside. Mix the rest of the chives, eggs, milk and 1 pinch of salt in a bowl. Add the flour to the egg-milk mixture, mix to a smooth dough and let it rest covered for about 30 minutes

2. 2

   In the meantime peel the shallots and cut them into rings. Peel carrots and cut into thin slices. Clean the mushrooms and halve them if necessary. Wash the spinach and drain well in a sieve

3. 3

   Heat 1 tablespoon of oil in a frying pan. Sauté the shallots for 2-3 minutes. Add the mushrooms and fry for about 2 minutes. Add carrots and fry for another 6-7 minutes. Shortly before the end of the cooking time add spinach and sauté briefly. Season to taste with salt, pepper and nutmeg. Keep vegetables warm

4. 4

   Heat 1 tablespoon of oil in a pan (20 cm Ø). Add 1/4 of the dough and bake on both sides until golden brown. Bake 4 pancakes one after the other and cover with foil

5. 5

   Wash the parsley and shake dry. Pluck off leaves and chop finely. Mix with the chives. Put 1 pancake on each plate. Spread the vegetables on top. Put 1 blob of crème fraîche on each pancake and sprinkle with herb mixture

6. 6

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
400 kcal

CARBS
31 g

FATS
25 g

PROTEINS
12 g