Thyme pancake with olive cream

Name: Thyme pancake with olive cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g low-fat yoghurt; 2-3 TABLESPOONS light salad cream; 1 Garlic clove; 2 tablespoons (30 g) pitted green and black olives; 1 TEASPOON medium hot mustard; 7-10 Tbsp salt and pepper; 1/2 bunch Thyme; 3-4 Stem(s) Parsley; 4 Eggs; 3/8 l Milk; 250 g Flour; 2-4 Tbsp Oil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g low-fat yoghurt
2-3 TABLESPOONS light salad cream
1 Garlic clove
2 tablespoons (30 g) pitted green and black olives
1 TEASPOON medium hot mustard
7-10 Tbsp salt and pepper
1/2 bunch Thyme
3-4 Stem(s) Parsley
4 Eggs
3/8 l Milk
250 g Flour
2-4 Tbsp Oil

Directions

1
Mix yoghurt and salad cream. Peel the garlic and press it directly into it. Cut olives into slices and fold in. Season cream with mustard, salt and pepper.
2
Wash herbs, pluck leaves. Finely chop the parsley. Separate eggs. Whisk egg yolk, 1/2 tsp. salt and milk. Stir in flour and herbs. Beat egg white until stiff and fold in carefully.
3
Heat 1-2 tablespoons of oil in a coated pan (approx. 24 cm Ø). Pour in half the dough and add.
4
Bake at low heat from both sides until golden brown.
5
Tear the sardines into pieces with 2 forks and bake for a short time. Keep warm. From remaining oil.
6
and bake dough to make another batch. Dress with the olive cream.