Pancakes with Vegetable Filling

Mix milk, flour, eggs, spices, herbs and crushed garlic clove to make a dough and let it rest in about 1/2 hours. For the filling, remove the peel from the supargel and carrots and cut into pieces, carrots tourned (cut out in the desired give). Cook the asparagus in salted water for about 8-10 minutes. Rinse the mushrooms, clean them and cut them into eighths. Bake pancakes in heated fat and keep warm. :Then in the 2nd unit of heated fat steam all the vegetables. Season them and steam them over mild heat for 5 min, swirling the frying pan a few times. Spread the vegetables evenly on the pancakes, fold them once over and sprinkle with cress. Serve warm or cooled.

Nutritional values per person:

Kilocalories: 560

Kilojoules: 2343

Egg white/g:

Carbohydrates/g:

Fat/g:

Dietary fiber/g:

Preparation time about half an hour

Baking time about 20 min

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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