„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
Ingredients
- 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
Preparation
Pancake:
Prepare the pancake batter and proceed to cook the pancakes in a little butter. Keep warm.
Filling:
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.
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.
