Pancakes with Vegetable Filling

Mix milk, eggs, flour, spices, herbs and crushed garlic clove into a dough and let it rest for about 1/2 hour. For the filling, peel the asparagus and carrots and cut them into pieces. Tourniquette the carrots (cut them into the desired shape). Cook asparagus in salted water for about 8-10 minutes. Rinse mushrooms, clean and cut into eighths.

Next, in the 2nd unit of heated fat, saute all the vegetables. Season them and saute on low heat for 5 min, swirling the frying pan a few times. Divide vegetables evenly among pancakes, flip them once over and sprinkle with cress. Serve warm or cooled.

Nutritional values per person:

Kilocalories: 560

Kilojoules: 2343

Egg white/g:

Carbohydrates/g:

Fat/g:

Dietary fiber/g:

Preparation time about half an hour

Baking time about 20 min

Our tip: It is best to use fresh herbs for a particularly good aroma!

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