Vegetable‑Stuffed Pancakes

Ingredients

• 3 eggs
• 325 ml milk (3.5% fat)
• 125 g spelt whole‑grain flour
• 1 pinch salt
• 1 Carrot
• 125 g celery stalks
• 2 Spring Onions
• 1 tbsp butter
• 100 g cream cheese

Instructions

1. 1.

   Beat the eggs and milk until frothy. Add the flour and a pinch of salt, whisk until smooth, then let the batter rest for 15 minutes.

2. 2.

   Meanwhile wash and trim the carrot, celery, and spring onions. Slice the carrot and celery into thin matchstick strips; cut the spring onions into rings.

3. 3.

   Heat a large skillet, brush with a little butter, pour in a ladleful of batter to form thin pancakes. Cook each side for 2–3 minutes over medium heat until golden, making about eight pancakes total. Keep them warm in a preheated oven at 80 °C (fan‑forced 60 °C; gas: level 1).

4. 4.

   Spread cream cheese on each pancake, fold into small parcels and fill with the prepared vegetables.