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🍽️ Vegetable Pancakes with Fresh Herb Cream Sauce

668 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 2 eggs
• 400 ml milk
• ghee (for frying)
• 3 tomatoes
• 1 red bell pepper
• 200 g fresh spinach leaves
• salt
• pepper
• 125 g finely grated butter cheese
• 100 g feta cheese
• 2 tbsp chopped herbs
• salt
• pepper
• 100 ml heavy cream
• 50 g crème fraîche
• 1 tbsp lemon juice

Instructions

1. 1. Crumble the feta cheese into a bowl.
2. 2. Add the cream and the crème fraîche.
3. 3. Blend the mixture with a mixer or hand blender until smooth.
4. 4. Season the sauce with salt, pepper, and a squeeze of lemon juice.
5. 5. Stir in the finely chopped herbs.
6. 6. Keep the sauce cool until you are ready to serve.
7. 7. Put the flour into a large mixing bowl.
8. 8. Whisk the flour with a portion of the milk until smooth.
9. 9. Add the eggs, salt, and the remaining milk.
10. 10. Mix everything into a smooth, liquid batter.
11. 11. Let the batter rest for at least 20 minutes.
12. 12. Wash the tomatoes thoroughly.
13. 13. Cut the tomatoes into wedges.
14. 14. Wash the bell peppers.
15. 15. Remove the core and seeds from the bell peppers.
16. 16. Cut the bell peppers into thin strips.
17. 17. Wash the spinach very thoroughly.
18. 18. Put the wet spinach into a pot.
19. 19. Cover the pot and let the spinach wilt briefly.
20. 20. Place the spinach in a colander and let it drain.
21. 21. Stir the pancake batter again just before cooking.
22. 22. Heat some ghee in an oven-safe pan.
23. 23. Pour one ladle of batter into the hot pan.
24. 24. Swirl the pan gently to spread the batter thinly.
25. 25. Top the pancake with the prepared tomatoes, peppers, and spinach.
26. 26. Lightly salt and pepper the vegetables.
27. 27. Sprinkle cheese over the pancake.
28. 28. Place the pan in the oven.
29. 29. Bake the pancake under the broiler until golden brown.
30. 30. Fold the cooked pancakes in half.
31. 31. Serve the pancakes on pre-warmed plates.
32. 32. Serve the herb cream sauce in a separate bowl.

Nutrition per serving

• kcal: 668
• Protein: 26 g · Fett/Fat: 42 g · Carbs: 47 g