Cut the chives into rolls. Stir the curd cheese with half of the milk, season with salt and half of the chive rolls, set aside to cool. Stir wheat flour with the remaining milk, let it swell for 20 minutes. Melt 1/3 of the butter and fold in together with the eggs. Clean and finely dice the peppers, shallots and garlic. Sauté in the second third of the butter, add rye sprouts and saute. (Leave some diced peppers and sprouts for garnish!) Mix sautéed vegetables into pancake batter, season with salt, thyme leaves and cayenne pepper. Heat remaining butter and oil in two large frying pans. Fry 8 to 12 small tortillas in it for 3 minutes on each side. Serve with the curd sauce and sprinkle with the remaining chive rolls, diced peppers and sprouts.
Our tip: Always use fresh chives if possible!