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Ingredients
Savory Pancakes
- Ingredients
- 300 grams Puff pastry dough (frozen)
- 4 Tbsps Cress
- 4 Tbsps parsley
- 2 garlic cloves
- 150 grams Quark
- 200 milliliters Whipped cream (min. 30% fat content)
- 6 eggs
- 150 grams grated Mountain cheese
- salt
- freshly ground peppers
- 3 Tbsps White vinegar
- Cress (for garnish)
Preheat oven to 180°C (approximately 350°F) convection.
Thaw puff pastry.
Rinse watercress and parsley, shake dry and chop. Peel and press garlic cloves through a garlic press into a bowl. Stir in watercress, parsley, quark, cream and 2 eggs. Season well with salt and pepper.
Butter 4 tart molds, 8-10 cm (approximately 3-4 inches) in diameter. Line molds with pastry and fill with herbed quark mixture. Bake 20-25 minutes.
For the poached eggs: Bring 1 liter (approximately 4 1/4 cups) water to a boil in a pot. Add 2 tablespoons salt and the vinegar. One by one, break eggs into a cup and gently slide into the simmering water. Poach 4-6 minutes, depending on preference.
Remove tarts from oven, top with poached eggs and season with salt and freshly ground pepper. Garnish with cress.
(Percentage of daily recommendation)
| Calorie | 774 cal. | (37 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |