Pancakes with vegetable-sausage ragout

Name: Pancakes with vegetable-sausage ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Eggs; 2 TABLESPOONS Low-fat curd; 1/8 l Mineral water; 100 g Flour; 500 g Leeks (leek); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS sauce thickener; 200 g Bockwürstchen; 1 can(s) (425 ml) Vegetable corn; 2 Tomatoes; 2 TABLESPOONS Fresh cream; 7-10 Tbsp Pepper; 7-10 Tbsp Oil to spread; 7-10 Tbsp Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Eggs
2 TABLESPOONS Low-fat curd
1/8 l Mineral water
100 g Flour
500 g Leeks (leek)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
2 TABLESPOONS sauce thickener
200 g Bockwürstchen
1 can(s) (425 ml) Vegetable corn
2 Tomatoes
2 TABLESPOONS Fresh cream
7-10 Tbsp Pepper
7-10 Tbsp Oil to spread
7-10 Tbsp Parsley

Directions

1
Mix eggs, quark, mineral water and flour to a smooth dough. Leave to rest for a while. Clean and wash the leek and cut into fine rings. Cook in 1/2 litre boiling salted water for about 10 minutes. Season with nutmeg. Then add sauce thickener, bring to the boil briefly.
2
In the meantime cut the sausages into slices. Pour corn on a sieve, rinse and drain. Wash the tomatoes, cut them into slices and warm them in the leek for about 5 minutes, refine with crème fraîche and season with salt and pepper. Fry the prepared dough one after the other in a pan spread with oil until you have 4 golden yellow pancakes. Sprinkle vegetables with parsley and garnish. Serve with the pancakes