Corsican Leek Pancakes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium leek stick (s)
- 250 g flour
- little water, cold
- Mint, green, fresh or dried, chopped
- salt
- oil
Print Recipe
Pin Recipe Instructions
- Wash the leek thoroughly, chop it finely and mix it with the mint. First sauté in oil and then bring to a boil over medium heat while stirring. Salt the finished vegetables. Let cool down.
- Mix the flour with a little cold water so that it is free of lumps and add to the vegetables. Careful: only add enough water to create a pancake-like dough.
- Now add 1 tablespoon each of the batter to the hot oil and fry until the buffer is nice and brown. If the pan is too hot, the buffers will brown too quickly and you can still taste the flour - so it is better not to fry them too hot.
- Herbal quark can be served with it.
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