savoy cabbage pancake

Name: savoy cabbage pancake
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 TABLESPOONS Sesame; 100 g Mushrooms; 1 Onion; 150 g Spring onions; 1⁄2 (approx. 500 g) Savoy cabbage; 8 Eggs (Gr. M); 7-10 Tbsp salt, pepper; 2-3 TABLESPOONS dry sherry; 200 g Flour; 4 TABLESPOONS clarified butter; 15 tablespoons (approx. 150 ml) Teriyaki sauce

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 TABLESPOONS Sesame
100 g Mushrooms
1 Onion
150 g Spring onions
1⁄2 (approx. 500 g) Savoy cabbage
8 Eggs (Gr. M)
7-10 Tbsp salt, pepper
2-3 TABLESPOONS dry sherry
200 g Flour
4 TABLESPOONS clarified butter
15 tablespoons (approx. 150 ml) Teriyaki sauce

Directions

1
Roast the sesame seeds in a pan without fat until golden yellow, remove. Wash, clean and slice the mushrooms if necessary. Peel and finely chop the onion. Leek onions clean, wash and cut into fine rings.
2
Savoy cabbage clean, wash, quarter and cut into strips from the stalk.
3
Place the eggs in a very large bowl and mix with the whisks of the mixer. Season with salt and pepper. Stir in sherry. Sift flour on top and stir in. Add mushrooms, onion, spring onions and cabbage.
4
Fold in with your hands and knead everything carefully.
5
Heat 1 tablespoon of lard in a pan (approx. 20 cm Ø). Add 1⁄4 of the mixture to the pan, press down lightly and fry over medium heat for about 4 minutes. Carefully slide the pancakes onto a flat pan lid.
6
Turn back into the pan and fry from the other side for about 4 minutes.
7
Remove the finished pancake and keep warm. Fry 3 more pancakes in the remaining lard in the same way. Sprinkle the pancakes with sesame seeds and drizzle with Teriyaki sauce.