Buckwheat Pancakes with Avocado Puree and Celery Strips
Ingredients
- For the filling
- 200 grams Celery root
- 1 onion
- 1 bunch Chives
- 1 large Avocado
- 50 grams Crème fraiche
- Curry
- salt
- cayenne pepper
- also
- 2 eggs
- clarified butter (for baking)
- 10 leaves Lettuce
Preparation steps
Mix the buckwheat and whole wheat flour, salt and nutmeg with the milk and bottled water and cover to rise for about 30 minutes. Peel the celery, cut into thin sticks and cook for 1-2 minutes in boiling broth.
Peel the onion, chop finely, rinse the chives, shake dry and cut into rings. Cut the avocado cut in half, remove the pit, press the pulp up from the peel, mash with a fork and mix with sour cream, a little curry, salt, cayenne pepper and chives. Fold the celery and the onion and season. Mix the egg in the dough.
In a small pan, heat hot oil (or use 1 teaspoon ghee) Bake 10 small pancakes in succession over medium heat and let cool. Spread avocado cream in half the pancakes, put a lettuce leaf in each, fold, fasten with toothpicks and serve.
