Turmeric Pancakes with Leek-Zucchini Filling

Ingredients

• 100 g spelt whole‑grain flour
• 200 ml Milk (3.5% fat)
• 2 Eggs
• Salt
• 1 tsp turmeric powder
• 200 g leek (1 small stalk)
• 1 Zucchini
• 1 apple
• 3 tbsp Rapeseed oil
• 150 g cream cheese (45% fat in the tub)
• Pepper
• 0.25 tsp ground cumin
• 0.25 tsp dried marjoram

Instructions

1. 1.

   Whisk flour with milk, eggs, 2–4 tbsp water, salt and turmeric powder into a smooth batter and let it rest for 10 minutes. Meanwhile, clean, wash, and slice leek and zucchini into thin rings and pieces. Wash the apple, halve it, core it, and cut into small pieces.

2. 2.

   Heat 1 tbsp oil in a pan. Sauté leeks and zucchini over medium heat for 5 minutes. Add apple and sauté for another 3 minutes. Stir in cream cheese and 3–4 tbsp water until creamy. Season with salt, pepper, cumin, and marjoram.