Stuffed Pancakes with Lettuce

Summary

Ingredients

For the dough:

• 3 egg (s)
• 120 g flour
• 1 pinch (s) salt
• 125 ml milk
• 4 tablespoon oil
• 30 ml sparkling mineral water

For the filling:

• 2 shallot (s)
• 500 g canned mushrooms, whole
• 100 ml vegetable stock
• 200 g crème fraîche

For the salad:

• 1 bunch spring onion (s)
• 700 g tomato (s)

For the dressing:

• 4 teaspoons balsamic vinegar
• 4 teaspoons olive oil
• 30 ml vegetable stock
• 1 teaspoon mustard
• 3 teaspoons basil, frozen
• 1 teaspoon sugar

Print Recipe Pin Recipe

Instructions

1. For the dough, separate the eggs and beat the egg whites until stiff. Now mix the egg yolks with the flour, a pinch of salt, soda and milk with the mixer. Fold in the egg whites and some mineral water.
2. Fry half of the dough with a little oil in the pan on both sides until golden and keep warm.
3. For the mushroom filling, dice the shallots and fry them slowly in a non-fat frying pan over medium heat. Then add the sliced mushrooms and stir-fry on a slightly higher level. Now deglaze with the broth and simmer for another 5 minutes. Now stir in the crème fraîche and season with the spices.
4. For the salad, wash and chop the spring onions and tomatoes.
5. For the dressing, mix together oil, vinegar, broth, mustard, 2 tablespoons of water and basil and season again with salt, pepper and a little sugar.
6. Tastes great, is extremely filling and does not have many calories.