Lactose-Free Shrimp Pancakes
Prep: 25min
|
Servings: 4
|
Cook: 15min
Lactose-free shrimp pancakes are a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 40 g MinusL butter (for the pan)
- 200 g Flour
- 2 Eggs
- 300 ml MinusL shelf‑stable milk (1.5% fat)
- 100 ml sparkling mineral water
- Salt
- 4 soft figs
- 2 dill sprigs
- 125 g MinusL mascarpone
- 125 g MinusL quark preparation (lean level)
- 200 g cooked shrimp
- black pepper (white)
- 1 tsp lemon juice
- 4 Tbsp vegetable oil (for frying)
- cress for garnish
Instructions
-
1.
Melt the butter in a small pot. Whisk together the flour, eggs, milk, mineral water, melted butter and a pinch of salt in a bowl. Let rest for about 25 minutes.
-
2.
Finely chop the figs. Wash and dry the dill sprigs, then finely chop them as well. In a bowl gently combine the mascarpone, quark, chopped figs, dill and drained shrimp. Season with salt, pepper and a few dashes of lemon juice.
-
3.
Heat a little oil in a hot pan and fry 6–8 thin crepes one after another. Spread the shrimp mixture onto the crepes and roll them up. Serve garnished with cress alongside a fresh salad.
