Summary

Ingredients

• 250 ml milk
• 2 egg (s)
• 100 g flour
• 1 onion (s)
• 1 leek
• 2 medium carrot (s)
• 500 ml vegetable stock, instant

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Instructions

1. Mix the milk with the eggs in a bowl using a mixer, slowly sprinkle in the flour. Let it swell for 30 minutes and stir from time to time.
2. Bake pancakes from the batter as usual.
3. Dice the vegetables and fry them in a saucepan. Pour in the broth and simmer for about 15 minutes.
4. In the meantime, roll up the pancakes and cut into pancakes.
5. As soon as the vegetables are cooked, add the patties just before serving. Do not admit it beforehand, otherwise they can soften.