Summary

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)

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Instructions

1. Peel the carrots and cut into slices. Clean, wash and cut the leek into strips.
2. 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.
3. 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.