Wild Garlic Pancakes with Egg Filling

Rating: 3.89 / 5.00 (54 Votes)

Total time: 1 hour

Servings: 4.0 (servings)

For the pancakes:

For the filling:


For the wild garlic pancakes, mix the eggs with the flour and stir together with milk, whipped cream and salt until a smooth dough.

Let the dough rest for about 1/2 h. Melt some butter in a pancake pan, pour in about 1 ladleful of batter and swirl the pan until the batter completely covers the bottom of the pan.

Bake the pancake on one side until it comes off the bottom easily, then flip and bake from the 2nd side.

For the filling, strain the eggs, mix well the crème fraîche, Qimiq and the remaining ingredients for the filling and season to taste.

Place the filling in the refrigerator for about 1 hour to allow it to set well. Spread each pancake with the egg filling, roll it up and wrap it with cling film.

Place the wild garlic pancakes in the refrigerator again for about 2 hours and then slice and serve.

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