Ingredients:
- 1 teaspoon provence herb mix mixed with 1 teaspoon oil
- 1 teaspoon garlic paste
- 1 bunch rocket leaves
- 2 eggs
- 1/2 teaspoons egg spice mix (fuchs)
- dash of pepper
- 50 g flour
- 5 tablespoons milk
- 2 tablespoons butter
- salt
- 2 tablespoons white wine
- 4 tablespoons sour cream
- 250 g mushroom
Preparation:
1. Stir flour into milk, eggs and egg spice mix until smooth, them let stand for 20-30 minutes.
2. In the meantime, wash lettuce and shake dry. Clean mushrooms, slice into strips and simmer in 1 tablespoons hot butter. Season with spice mixes, garlic paste and salt.
3. Stir sour cream into white wine, season with salt and pepper, and heat up. Cook 4 pancakes from pancake batter in 1 tablespoon butter. Serve on individual plates with mushroom, salad and sauce.
Preparation time: approx. 50 minutes
Approx. 250 kcal energy, 8 g protein, 14 g fat and 10 g carbohydrate per serving
This recipe is for 4 people.