Summary

Ingredients

• 75 g chickpea flour
• 140 ml milk, 1.5% fat
• 1 egg (s)
• 1 pinch (s) salt and pepper
• 400 g mushrooms
• 1 medium zucchini
• 1 medium onion (s)
• 0.5 ½ bunch parsley, fresh
• 1 shot milk, .5% fat
• 2 tablespoon rapeseed oil
• 1 dash water
• salt
• pepper
• paprika powder
• Herbs Provence

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Instructions

1. First mix the milk with the chickpea flour, egg, salt and pepper. A whisk is best here, then it is lump-free. Set aside for 15 minutes and let soak.
2. Clean the mushrooms and, depending on the size, quarter or halve. Peel the zucchini to taste and cut into pieces approx. 2 mm wide. Roughly chop the onion.
3. Fry the onion in 1 tablespoon of oil. When it is translucent, add the mushrooms and zucchini pieces and stir-fry. Deglaze with a dash of water and season with salt, pepper, paprika and herbs from Provence. Let simmer for about 8-10 minutes.
4. In the meantime, wash the parsley, shake it off well and put it in a food processor. Add a dash of milk and puree finely. Stir this mixture into the vegetables just before serving.
5. Heat 1 tablespoon of rapeseed oil in a coated pan with a diameter of approx. 20 cm. Briefly beat the pancake batter again. When the pan is hot, add half of the batter. As soon as the batter is firm and bubbly, turn the pancake over. Do the same with the rest of the batter. Place the pancakes on a sufficiently large plate and spread the vegetables over them.
6. A mixed salad with radicchio, green lettuce, radishes, tomatoes and cucumber goes well with it.
7. This amount makes 2 pancakes each 20 cm in diameter with a vegetable garnish. If you are really hungry, please prepare double the amount of dough.