Pancakes with Vegetable Filling
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
- For the pancakes
- 250 grams Pastry flour
- 1 pinch salt
- Nutmeg (ground)
- 3 eggs
- butter (to fry)
- Filling
- 150 grams cooked ham (cut into strips)
- 1 onion (diced)
- 100 grams Frozen pea (thawed)
- 2 carrots
- 1 Tbsp butter
- Sauce
- 2 Tbsps Pastry flour
- 2 Tbsps butter
- ⅛ l milk
- ⅛ l Vegetable broth
- 1 Tbsp lemon juice
- 3 Tbsps Edam cheese (grated)
- salt
- freshly ground peppers
- 1 bunch Chives (cut into rings)
- 1 bunch parsley (finely chopped)
Preparation steps
1.
For the pancakes, mix flour and milk until smooth. Add egg, salt and nutmeg. Let rest for about 30 minutes.
2.
Fry portions of batter in a hot pan with a little butter to make pancakes. Place on a plate and keep warm by covering with aluminum foil.
3.
For the filling, peel carrots and cut into sticks. Mix carrots and ham with remaining vegetables and saute in butter. Remove from heat.
4.
For the sauce, cook flour with butter. Deglaze with stock and milk and bring to a boil while stirring. Stir in cheese and lemon juice and season with salt, pepper and herbs. Remove from heat.
5.
Fill pancakes with vegetables and sauce. Roll up and serve on warm plates.
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