Vegetable Pancakes

For the vegetable pancakes, measure the milk and water in a measuring cup. Stir in the spelt, cheese and salt. Let the dough swell for 20-30 min with the lid closed.

Roast the sunflower seeds in a pan without oil until golden.

Brush the carrots clean and grate coarsely. Wash the leek and chop into strips.

Cook the vegetables with a little water and 1 pinch of salt i8-10 min until firm to the bite. Add butter, crème fraîche and herbs and season with salt and pepper.

Stir the egg yolk into the pancake batter. Whip egg whites until stiff and fold in. Heat butter in a medium frying pan, and ladle the batter into it. Bake the pancakes with the lid closed on one side, then turn to the other side and finish baking uncovered. Keep warm in the oven at 50 degrees until all are baked.

Fill the pancakes with the vegetables and before folding, sprinkle the vegetable pancakes with the roasted sunflower seeds.

Preparation Tip:

If you omit the cheese for the dough of the vegetable pancakes, you can also fill them sweet!

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