Ingredients
For 4 portions
For the pancakes
250ml
Milk
2
Egg(s)
150g
Flour, coarse grain
Salt
Ground nutmeg
1tsp
Flat-leaf parsley, finely chopped
g
Butter, to fry
For the filling and topping
250g
QimiQ Cream Base
450g
Seasonal mixed vegetables
250g
Low fat quark [cream cheese]
3
Egg yolk(s)
Salt and pepper
Ground nutmeg
1tbsp
Flat-leaf parsley
3
Egg white(s)
g
Butter, for the baking tin
Preparation
- Preheat the oven to 160 °C (conventional oven).
- Whisk the milk, eggs, flour, salt, nutmeg and parsley together. Allow to rest and use to make 4 pancakes.
- Cook the vegetables until firm to the bite, drain and put to one side.
- Add the quark, egg yolks, seasoning and parsley to the QimiQ Sauce Base and mix well.
- Whisk the egg whites stiff. Fold with the vegetables into the QimiQ Sauce Base mixture.
- Use two thirds of the vegetable mixture to fill the pancakes. Roll up, halve and arrange in a greased oven-proof dish. Cover with the remaining vegetable mixture and bake for approx. 25 minutes.
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