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🍽️ Savory Pancakes with Pointed Cabbage Filling

372 kcal · 30 min · 4 servings

Ingredients

• 100 ml Milk
• 75 g Heavy cream
• 30 g Buckwheat flour
• 30 g Wheat flour
• 1 Pinch Salt
• 2 Eggs
• 1 tbsp Peanut oil
• Oil
• 1 tbsp Sour cherries
• 125 ml Orange juice
• 500 g Endive
• 1 Shallot
• 1 tbsp Peanut oil
• 1 tsp Sambal oelek
• Salt
• 1 tsp Parsley
• Thyme (1 tsp each, chopped)
• Rosemary (1 tsp each, chopped)
• 2 tbsp Crème fraîche

Instructions

1. 1. Mix the milk with the cream in a bowl.
2. 2. Stir both types of flour into the liquid.
3. 3. Add salt, eggs, and oil to the batter.
4. 4. Whisk the ingredients vigorously until the batter is smooth.
5. 5. Heat some oil in a medium-sized pan.
6. 6. Add about 2 tablespoons of batter to the hot pan.
7. 7. Gently swirl the pan to spread the batter thinly.
8. 8. Place the lid on the pan.
9. 9. Cook the crepe at medium heat until golden brown.
10. 10. Flip the crepe and finish cooking on the other side.
11. 11. Remove the finished crepe from the pan.
12. 12. Keep the crepe warm.
13. 13. Repeat the process 7 more times.
14. 14. Add the sour cherries to the orange juice.
15. 15. Let the cherries soak in the juice.
16. 16. Clean the pointed cabbage.
17. 17. Quarter the pointed cabbage.
18. 18. Wash the pointed cabbage thoroughly.
19. 19. Cut the pointed cabbage into thin strips.
20. 20. Peel the shallot.
21. 21. Finely chop the shallot.
22. 22. Heat oil in a pan.
23. 23. Sauté the shallot in the hot oil.
24. 24. Cook the shallot until translucent.
25. 25. Add the pointed cabbage to the pan.
26. 26. Add the soaked cherries along with their juice.
27. 27. Stir Sambal Oelek into the mixture.
28. 28. Add some salt.
29. 29. Bring the filling to a boil.
30. 30. Place the lid on the pan.
31. 31. Cook the filling over low heat.
32. 32. Cook the filling for about 5 minutes.
33. 33. Check if the vegetables are tender-crisp.
34. 34. Remove the pan from the heat.
35. 35. Mix the filling with herbs.
36. 36. Stir crème fraîche into the filling.
37. 37. Season the filling with salt.
38. 38. Serve the filling alongside the galettes.

Nutrition per serving

• kcal: 372
• Protein: 9 g · Fett/Fat: 28 g · Carbs: 21 g