🍰 Bacon Pancake Rolls with Creamy Endive and Potato Filling

Name: Bacon Pancake Rolls with Creamy Endive and Potato Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 175 g flour; 300 ml milk; 2 eggs; 1 pinch salt; ghee (for frying); 4 tbsp bacon cubes; 4 leaves endive; 4 leaves chard (stems removed); 300 g floury potatoes; salt; 50 ml milk; 1 tbsp butter; nutmeg; salt; pepper (from the mill); 1 tbsp shallots; 1 tsp ghee

465 kcal · 30 min · 4 servings

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Ingredients

175 g flour
300 ml milk
2 eggs
1 pinch salt
ghee (for frying)
4 tbsp bacon cubes
4 leaves endive
4 leaves chard (stems removed)
300 g floury potatoes
salt
50 ml milk
1 tbsp butter
nutmeg
salt
pepper (from the mill)
1 tbsp shallots
1 tsp ghee

Instructions

1. Put the flour in a bowl.
2. Stir in a little milk until the mixture is smooth.
3. Add the eggs, salt, and the remaining milk.
4. Mix everything into a smooth batter.
5. Let the batter rest for at least 20 minutes.
6. Wash the endive and chard.
7. Remove the tough stems and cut the greens into thin strips.
8. Peel the potatoes.
9. Boil the potatoes in salted water for about 30 minutes until tender.
10. Heat some ghee in a frying pan.
11. Add a spoonful of bacon cubes to the hot pan and spread them out.
12. Pour a ladleful of batter into the pan to cover the bottom.
13. Fry the pancake over medium heat.
14. Flip the pancake.
15. Cook the other side until done.
16. Season the pancake with salt and pepper.
17. Remove the pancake from the pan and place it on a plate.
18. Keep the pancake warm in the preheated oven at 70 °C.
19. Repeat the process with the remaining batter.
20. Warm the milk with the butter in a saucepan.
21. Season the milk with salt and grate in some nutmeg.
22. Mash the cooked potatoes directly into the hot seasoned milk.
23. Stir in some potato cooking water until a thick mash forms.
24. Keep the potato mash covered and warm.
25. Peel the shallots.
26. Dice the shallots finely.
27. Fry the shallots in ghee.
28. Add the endive and chard strips.
29. Fry the vegetables, stirring, for 2-3 minutes.
30. Season the vegetables with salt and pepper.
31. Spread the potato mash over each pancake.
32. Place a strip of the endive and chard mixture in the center.
33. Roll up the pancake.
34. Fill the remaining pancakes in the same way.
35. Slice the rolls for serving.

Nutrition per serving

kcal: 465
Protein: 15 g · Fett/Fat: 23 g · Carbs: 48 g