Summary

Ingredients

• 4 turkey schnitzel
• 4 tablespoon rapeseed oil for frying
• 200 g rocket
• 400 ml vegetable stock
• 200 ml cream (or milk / cream 50:50)
• 2 tablespoon mustard, sweeter

For the dough:

• 160 g flour
• 320 ml milk
• 4 egg (s), size M
• salt and pepper
• Butter for frying

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Instructions

1. For the pancakes, sieve the flour into a bowl and stir with the milk until smooth. Beat the eggs, whisk with salt and a little pepper and stir into the milk-flour mixture. Let the dough soak for about 20 minutes.
2. In the meantime, cut the turkey escalope into strips, season with salt and pepper and fry in hot oil. Take out of the pan.
3. Bring the vegetable stock to the boil in the pan, add the cream, reduce the heat a little and simmer briefly. Meanwhile, read out the rocket, if necessary chop it roughly once and stir into the sauce with the mustard.
4. Put the schnitzel back in the pan, season to taste and keep warm for a short while.
5. Melt a little of the butter in another pan and bake the pancake batter in portions.
6. Fill the finished pancakes with the turkey and rocket mixture, season a little if necessary and enjoy straight away.