Summary

Ingredients

• 125 g flour
• 3 egg (s)
• 200 ml milk
• 600 g paprika (s), colored
• 1 bunch spring onion (s)
• 2 tablespoons oil
• salt and pepper
• 250 g herb quark

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Instructions

1. Mix the flour with eggs, milk and about 1/2 teaspoon salt to form a smooth dough. Cover and let rest for about 20 minutes.
2. Cut the peppers into small pieces and the spring onions into rings.
3. Heat 1 tablespoon of oil and fry the pepper pieces in it for about 5 minutes. Add the spring onions and fry briefly. Season with salt and pepper.
4. Brush a pan with 1/2 tablespoon of oil. Pour in half of the batter, distribute it well and place half of the vegetables on top. Cover and roast over low heat for 6-8 minutes, then keep warm. Process the rest of the dough and vegetables in the same way.
5. Serve the pancakes with herb curd.