1. Mix eggs, milk and a pinch of salt in a bowl. Add the flour to the egg-milk mixture and stir to form a smooth dough. Wash the chives, shake dry and cut into fine rolls. Set aside some chives. Stir the rest of the chives into the batter and let it soak for 30 minutes.
2. In the meantime, peel the carrots and cut into thin slices. Cut the shallots into fine rings. Clean the mushrooms, cut in half if necessary. Wash the spinach and drain well
3. Heat 1 tablespoon of oil in a pan, simmer the shallots in it for 2 - 3 minutes until translucent. Add the mushrooms and carrots and sauté for another 6 - 7 minutes. Just before the end of the cooking time, add the spinach and sauté briefly. Season with salt, pepper and nutmeg and keep warm.
4. Heat 1 tablespoon of oil in a pan (20 cm Ø). Add 1/4 of the dough and bake until golden brown on both sides. Bake 4 pancakes one after the other and keep covered and warm.
5. Wash the parsley, shake dry, pluck the leaves and chop finely. Mix with the rest of the chives. Place 1 pancake on each plate. Spread the vegetables on top and sprinkle the parmesan on top. Put some crème fraîche on top, sprinkle with the herb mixture and serve.
Ingredients
Print Recipe
Pin Recipe