Sunflower seed pancakes with vegetable cream filling

Name: Sunflower seed pancakes with vegetable cream filling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Eggs (size M); 7-10 Tbsp Salt; 150 g Flour; 1 knife tip Baking Powder; 150 ml Milk; 100 ml Mineral water; 1 collar Spring onions; 250 g Mushrooms; 1 jar(s) (212 ml; separation weight: 180 g) Vegetable corn; 300 g Carrots; 30 g Butter or margarine; 400 ml Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp freshly ground white pepper; 2 TABLESPOONS Oil; 50 g Sunflower seeds; 25 g clarified butter; 50 g grated medieval Gouda cheese; 7-10 Tbsp Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Eggs (size M)
7-10 Tbsp Salt
150 g Flour
1 knife tip Baking Powder
150 ml Milk
100 ml Mineral water
1 collar Spring onions
250 g Mushrooms
1 jar(s) (212 ml; separation weight: 180 g) Vegetable corn
300 g Carrots
30 g Butter or margarine
400 ml Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp freshly ground white pepper
2 TABLESPOONS Oil
50 g Sunflower seeds
25 g clarified butter
50 g grated medieval Gouda cheese
7-10 Tbsp Parsley

Directions

1
For the pancake batter, beat the eggs and salt with the whisk of the hand mixer until foamy. Mix 120 g flour and baking powder and sieve onto the beaten eggs and stir in.
2
Stir in milk and mineral water. Let the dough swell for about 30 minutes. In the meantime clean, wash and cut spring onions into rings. Wash, clean and halve the mushrooms. Drain the corn on a sieve.
3
Clean, peel and cut the carrots into coarse sticks. Heat the fat in a pot, dust with flour and sauté, deglaze with broth and cream while stirring constantly and simmer at low heat for about 5 minutes.
4
Season the sauce with salt and pepper. Heat oil in a pan and steam vegetables for about 4 minutes. Season with salt and pepper. Add vegetables to the sauce. Add 2 tablespoons sunflower seeds to the pancake batter.
5
Heat some clarified butter in a pan and bake 8 pancakes one after the other until golden brown. Fill the pancakes with vegetable ragout, place them in an ovenproof dish, sprinkle with cheese and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 15 minutes.
6
In the meantime, roast the remaining sunflower seeds in a pan without fat until golden brown. Serve the pancakes sprinkled with sunflower seeds. Garnish with parsley as desired.