Summary

Ingredients

• 100 g flour
• 2 egg (s)
• 200 ml milk
• a bit salt
• 50 g wild arlic, (leaves)
• Oil or clarified butter for frying

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Instructions

1. Wash wild garlic, shake dry, remove stalks. Cut the leaves into strips and puree together with the milk in the mixer or the star of the hand mixer. Stir in eggs, milk and salt, leave to soak for 30 minutes.
2. The dough should be relatively thin (add milk if necessary) so that there are thin pancakes that cook quickly, brown a little and keep their green color.
3. Heat the fat in a pan, pour in a thin layer of batter and bake over medium heat.
4. The wild garlic pancakes can be used as a side dish or as a main course, e.g. filled with a mushroom ragout (increase the amount if necessary) and of course as an insert in a clear vegetable stock.