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🍽️ Filled Pancake Pouches on Lime Slices

310 kcal · 30 min · 4 servings

Ingredients

• 2 eggs
• salt
• 125 g flour
• 250 ml mineral water
• 1 small carrot
• 1 small zucchini
• 200 g shrimp (pre-cooked, finely chopped)
• 1 tbsp olive oil
• pepper (from the mill)
• 1 tsp chili flakes
• 2 tsp lime juice
• 1 tbsp ghee
• chives (for tying)
• butter (for greasing)
• 2 organic limes (sliced)
• edible gold leaf (for decoration, to taste)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Whisk the eggs with a pinch of salt in a bowl.
3. 3. Stir in the flour and the mineral water.
4. 4. Mix until a smooth batter forms.
5. 5. Let the batter rest for 30 minutes.
6. 6. Peel the carrot and wash it.
7. 7. Dice the carrot finely.
8. 8. Wash the zucchini and cut off the ends.
9. 9. Dice the flesh of the zucchini finely.
10. 10. Heat the oil in a pot.
11. 11. Sauté the carrots and zucchini briefly in the hot oil.
12. 12. Add the prawns and the chili flakes.
13. 13. Season the mixture with salt and pepper.
14. 14. Stir in the lime juice.
15. 15. Simmer the filling for 5 to 6 minutes.
16. 16. Stir the filling occasionally.
17. 17. Heat the ghee in a frying pan.
18. 18. Fry 4 small crepes in batches.
19. 19. Make sure the crepes stay as light as possible.
20. 20. Place the filling in the center of the crepes.
21. 21. Tie the crepes into pouches using chives.
22. 22. Place the pouches in a greased baking dish.
23. 23. Bake the pouches in the oven for 5 to 10 minutes.
24. 24. Place the finished pouches on lime slices.
25. 25. Decorate the dishes with gold leaf.
26. 26. Serve the pancake pouches.

Nutrition per serving

• kcal: 310
• Protein: 17 g · Fett/Fat: 14 g · Carbs: 27 g