Grilled pancake with vegetable filling
Ingredients
for 4 people
• 200 g bacon
• 200 g grated cheese
• 2 spring onions
• 2 carrots
• 1 courgette
• 100 g mushrooms
• fresh herbs of your choice
• Spices of your choice
For the pancake batter:
• 180 g flour
• 350 ml milk
• 3 eggs
• 2 tbsp parsley, chopped
• Salt pepper
For the sauce:
• 30 g flour
• 30g butter
• 300 ml water
• 50 g fresh herbs or 1 pack.
Frozen herbal mixture
• 1 cup of crème fraîche
• Pepper
• Vegeta spice mix or
others of choice
preparation
First, prepare the pancake batter and let it swell for about 30 minutes. Then grill 2 pancakes per person on the grill plate and let them cool.
For the filling, chop the bacon into small pieces and grill it on the grill plate. Then add the finely chopped spring onions, carrots, zucchini and mushrooms and grill until there is no liquid left. Add the freshly chopped herbs and grated cheese. Fill the pancakes with the mixture and grill them briefly on the fire plate, making sure that the pancakes do not become too dry.
For the sauce, melt the butter in a pan and sauté with flour. Deglaze with water, season with Vegeta seasoning and thicken with crème fraîche. Stir in the herbs and season with pepper, stir frequently and let the sauce boil again briefly. Serve with the filled pancakes.
FIRE&FOOD Issue 2-2017
