Sausage pancakes with broad beans

Name: Sausage pancakes with broad beans
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 l Milk; 4 Eggs; 150 g Flour; 1 pinch Sugar; 7-10 Tbsp Salt; 750 g broad beans; 1 Onion; 2 TABLESPOONS Oil; 250 g Whipped cream; 7-10 Tbsp Pepper; 1 collar Parsley; 1 (approx. 100 g) Mettende

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/4 l Milk
4 Eggs
150 g Flour
1 pinch Sugar
7-10 Tbsp Salt
750 g broad beans
1 Onion
2 TABLESPOONS Oil
250 g Whipped cream
7-10 Tbsp Pepper
1 collar Parsley
1 (approx. 100 g) Mettende

Directions

1
Mix milk, eggs, 125 g flour, sugar and salt to a smooth dough and let it swell a little. Peel the beans. Peel onion and chop finely. Fry both in hot oil. Dust with the remaining flour, pour on cream and cook for about 15 minutes. Season with salt and pepper.
2
Wash parsley, dab dry, chop and add to the beans. Cut the end of the mead diagonally into thin slices. Fry a few slices each in a coated pan. Add 1/4 of the pancake batter and bake until golden on both sides. Bake 3 more pancakes. Arrange 1 pancake each with some bean vegetables on a plate