Ingredients for 6 servings

For the dough:
125 g flour
1 tsp baking powder
5 eggs (size M)
125 ml sheep‘s milk
75 ml sparkling mineral water
Salt
 

For the filling: 
1 tbsp oil
2 large carrots
1 cup roasted peppers
1 bunch of spring onions
150 g Waldviertler sheep‘s milk cheese ripened in brine

For the sauce: 
1 bunch of parsley
1 bunch of chives
2 cups crème fraîche
Salt, pepper
Olive oil for drizzling
 

Preparation

Line a baking sheet with grease-proof paper and drizzle with oil. Place in the oven and pre-heat (electric oven: 200° C / fan: 175° C).

Peel the carrots, wash and cut into thin strips. Take the roasted peppers from the packet, drip dry on a piece of kitchen roll, then cut into thin strips. Clean the spring onions, wash and slice into rings. Cut the sheep’s milk cheese into small cubes. 

Mix the flour, baking powder, eggs, milk, mineral water and approx. ½ tsp of salt to make a smooth batter. Pour evenly onto the hot baking sheet. Sprinkle with vegetables and sheep’s milk cheese and bake for approx. 20 minutes in the hot oven. 

In the meantime, wash the herbs, shake dry and chop finely. Stir into the crème fraîche, season with salt and pepper, and drizzle on a little olive oil to taste.

Remove the pancake from the baking sheet with the grease-proof paper. Roll up the pancake from the long side and cut into pieces. Serve with the herb crème fraîche.

Preparation time:  30 minutes
Level of difficulty: easy

Enjoy! :)