Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 250 g carrot (s)
- 250 g leek
- 3 tablespoon sunflower seeds
- 5 tablespoon rapeseed oil
- salt and pepper
- nutmeg
- 2 tablespoon crème fraîche
- 100 g wheat flour type 1050
- 1 teaspoon Baking powder
- 0.25 liter ¼ milk
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into slices. Clean, wash and cut the leek into strips.
- Roast the sunflower seeds in a saucepan without fat. Add 2 tablespoons of rapeseed oil and steam the carrots with the leek for 5 minutes, turning them. Season with salt, pepper and nutmeg, fold in the crème fraîche and set aside.
- Mix the flour with the baking powder, milk and eggs, season with salt and pepper and fry 3 thin pancakes one after the other in the remaining hot rapeseed oil. Spread the vegetables on each half of the pancake and beat the other half over the top.
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