Summary

Ingredients

• 300 grams flour
• 500 ml milk
• 4 egg (s)
• 1 pinch (s) salt
• 1 bunch chives
• 1 bunch parsley
• 1 packet vanilla sugar
• Vegetable oil
• 500 g minced meat, half and half
• 400 g mushrooms
• 2 tablespoon olive oil
• 1 onion (s)
• 1 clove garlic
• 1 teaspoon rosemary
• 1 teaspoon basil
• 1 pack gravy, instant
• 200 ml vegetable stock
• 1 cup whipped cream
• salt and pepper
• possibly sauce thickener

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Instructions

1. Separate the eggs, beat the egg whites with vanilla sugar until stiff and place in the refrigerator.
2. Heat the saucepan over a high flame and add the olive oil.
3. Fry the minced meat until crumbly, the diced onion,
4. Add the crushed garlic, rosemary, basil and sliced mushrooms and deglaze with the vegetable stock. Season the sauce well to taste and switch back to the low heat and simmer for ½ hour.
5. Mix the flour, egg yolks and a pinch of salt into the milk until smooth.
6. Now fold the stiffly beaten egg white, chives and parsley into the batter.
7. Now heat some vegetable oil in the pan and add a
8. Soup ladle, divide the batter in portions in the pan and bake pancakes on both sides until they turn golden brown.
9. In between stir the whipped cream into the hunter sauce and let it simmer. Finally add sauce powder, if necessary thicken with sauce thickener.
10. Now distribute one part on the pancake and fold the other half over it.
11. Had made a bean salad with it, with yogurt and the rest of the herbs.