Pancake Gratin

Ingredients

• 250 g flour
• 4 eggs
• 250 ml milk
• 0.5 tsp Salt
• 1 pinch sugar
• oil (for frying)
• 1 small Broccoli
• 1 Carrot
• 1 onion
• 0.5 bunch Chives
• 0.5 bunch Parsley
• 1 small zucchini
• Salt
• pepper (ground)
• 250 g quark cream cheese
• 1 egg yolk
• 3 egg whites
• 100 g grated Gouda

Instructions

1. 1.

   Whisk flour, eggs, milk, salt and sugar into a pancake batter and let rest for 30 minutes. Heat clarified butter, lightly coat the pan with batter while moving it to spread evenly. Cook pancakes until golden brown on both sides.

2. 2.

   Wash broccoli and cut florets. Blanch in plenty of salted water for 3 minutes, shock, drain and chop small. Peel carrots and dice finely. Peel onion and dice finely. Wash chives and parsley and finely chop. Dice zucchini. Separate eggs. Whisk egg whites with a pinch of salt until very stiff. Mix quark with egg yolk, salt and pepper. Add chopped vegetables and herbs. Fold in the meringue. Preheat oven to 200°C (top/bottom heat). Butter a baking dish. Fill each pancake with some quark-vegetable mixture, fold twice, and layer like roof tiles in the dish. Spoon 3–4 tablespoons of the mixture over the top. Sprinkle grated Gouda. Bake for 30 minutes until a golden crust forms on top. Serve hot.