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    „Kräuterflädle“: German herb pancakes, filled with Prosciutto di San Daniele, cream cheese, roasted onion pesto with coleslaw and Grana Padano

    4 people

    Chef Frank Oehler


    • Pancakes:
    • 100g flour
    • 100ml milk
    • 2 eggs
    • 2 tsp chopped chives
    • 2 tsp chopped parsley
    • 2 tsp chopped dill
    • Filling:
    • 4 slices Prosciutto di San Daniele
    • 20 g Grana Padano
    • 2 tbsp of cream cheese
    • 2 tsp fried onions
    • 100 g sun-dried tomatoes
    • ½ red pepper
    • Coleslaw:
    • 1 small head white cabbage
    • 1 tbsp vinegar
    • 1 tsp Dijon mustard
    • 2 tsp extra-virgin olive oil
    • 1 pinch of sugar
    • Salt to taste



    STEP 1

    Prepare the pancake batter and proceed to cook the pancakes in a little butter. Keep warm.

    STEP 2

    Spread the pancakes with cream cheese and sprinkle with the fried onions. Add sun-dried tomatoes and cover with Prosciutto di San Daniele. Then roll them and heat in the oven for a few minutes. As a garnish, add shaved Grana Padano.


    STEP 3

    Thinly slice the cabbage. Cut the red pepper in cubes and mix with the cabbage. Add the olive oil, vinegar, mustard, a pinch of salt and sugar and mix into a salad.
    Serve the pancakes with a little coleslaw on the side.