Spinach Pancakes with Spring Vegetables

For the spinach pancakes with spring vegetables, blanch the spinach for 1 minute. Rinse in a sieve, squeeze well and chop coarsely. Mix flour with milk and 1 pinch of salt until smooth. Add eggs, egg yolks and spinach and blend finely with a hand blender. Let the dough swell for 30 minutes.

In the meantime, peel the carrots, cut in half lengthwise, cut diagonally into 2 cm pieces and cook in boiling hot salted water for 4-5 minutes, then rinse and drain. Clean the herb mushrooms and cut them into quarters lengthwise.

Halve the shallots, chop the peeled garlic. Clean the spring onions, cut the white and light green diagonally into 2 cm pieces. Finely chop the parsley leaves.

Fry the dough in a non-stick frying pan (21 cm ø) in 1 tablespoon oil, one after the other, 4 narrow pancakes. Drain briefly on paper towels, place on a plate and keep warm, covered with aluminum foil, in an 80 degree oven.

Heat the remaining oil in a large frying pan. Roast the mushrooms in it, turning until golden brown. Add onions and garlic and fry briefly. Extinguish with stock and cook for 4 minutes.

Add whipping cream and cook for about 10 minutes until creamy. After 5 minutes, add carrots and green onions. Season with pepper, salt, nutmeg and lemon juice. Fold in parsley and chives. Fill the spinach pancakes with spring vegetables and serve.

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