Cheese and vegetable filled savoury pancakes recipe
Cheese and Vegetable Filled Savoury Pancakes recipe
Ingredients
| 150 g | buckwheat flour |
| 1 medium | egg |
| 250 ml | beer |
| 4 sprig(s) | parsley, chopped |
| 200 g | tomatoes, peeled and diced |
| 125 g | crème fraîche |
| 100 g | pear jam |
| 8 leaves | lettuce |
| 150 g | goat’s cheese |
| salt and pepper | |
| 2 tsp | oil |
Instructions
In a bowl, whisk the flour with egg and the beer. Season with salt.
In a pan, heat ¼ of the oil. Pour in ¼ of the batter and tip it around from side to side to get the base evenly coated with batter. When slightly browned beneath, flip with a palette knife and cook the other side briefly. Take out of the pan and keep warm. Repeat the procedure until the batter is used up.
Spread the pancakes with crème fraîche. Add lettuce, tomatoes, parsley and goat’s cheese and a dot of pear jam. Season with salt and pepper. Fold over the pancakes to triangles and serve.
Preparation time:
ca. 20 min
ca. 20 min
medium
n/a
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