Pancakes with sausage ragout

Name: Pancakes with sausage ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Flour; 3 Eggs (Gr. M); 3 tablespoons (90 g) Low-fat curd; 7-10 Tbsp salt, nutmeg, pepper; 200 ml Mineral water; 500 g Leeks (leek); 3-4 Tbsp sauce thickener; 3 (400 g) Bockwürstchen; 1 (425 ml) Can; 7-10 Tbsp Corn grains; 2 Tomatoes; 1 tablespoon (20 g) Fresh cream; 4 TSP Oil; 7-10 Tbsp Parsley; 7-10 Tbsp to garnish

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Flour
3 Eggs (Gr. M)
3 tablespoons (90 g) Low-fat curd
7-10 Tbsp salt, nutmeg, pepper
200 ml Mineral water
500 g Leeks (leek)
3-4 Tbsp sauce thickener
3 (400 g) Bockwürstchen
1 (425 ml) Can
7-10 Tbsp Corn grains
2 Tomatoes
1 tablespoon (20 g) Fresh cream
4 TSP Oil
7-10 Tbsp Parsley
7-10 Tbsp to garnish

Directions

1
Mix flour, eggs, quark, some salt and mineral water until smooth. Leave to swell for 20 minutes
2
Clean and wash the leek and cut into fine rings. Cook in 1/2 l boiling salted water for about 10 minutes. Stir in sauce thickener, bring to the boil again. Season to taste with nutmeg
3
Cut the sausages into slices. Drain the corn. Wash, clean and slice the tomatoes. Add everything to the leek and heat for about 5 minutes. Stir in crème fraiche. Season everything with salt and pepper
4
Portionwise from the dough in 1 teaspoon of hot oil
5
Bake 4 pancakes, keep warm. Arrange filled with the ragout. Garnish with parsley
6
Drink: mineral water