Cheese pancakes with leek and bacon
Ingredients
| 100 g | WOERLE Mondseer made from hay milk, grated |
|---|---|
| 125 g | leek |
| 20 g | bacon, diced |
| 250 g | Flour |
| 300 ml | milk |
| 4 | eggs |
| 2 EL | parsley, finely chopped |
| a little butter | |
| salt and pepper |
Preparation
Step 1:
Cut the leek into half rings. Fry the bacon in a pan without oil, add the leek and also fry briefly.
Step 2:
If necessary, add some butter. Put the flour in a bowl, gradually pour in the milk and mix well.
Step 3:
separate eggs. Add the egg yolks to the flour-milk mixture, salt and pepper. Garnish with finely chopped parsley. Add the grated cheese and half the bacon and leek mixture. Finally, fold in the firm beaten egg whites.
Step 4:
Pour the mixture into the pan and fry until nicely browned. Then flip and fry the second side well.
Step 5:
Shred into pieces with two forks and sprinkle with the remaining leek and bacon mixture. A green salad goes perfectly with this.
