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Easter brunch

Pancakes with vegetables, herbs, and cream.

Dairy Herbs Vegetable

Easter Brunch - photo1 | Debic

Debic's Culinary Team

Debic

Ingredients

For 10 servings

Herbal cream

500 ml Debic Cream 40%

30 g fresh herbs (chives, mint, parsley, dill)

5 g pepper

5 g salt

Vegetable pancakes

300 g flour

6 eggs

90 ml Debic Culinaire Original

300 g leek

400 g zucchini

10 green asparagus

10 g garlic

100 g peas

5 g pepper

5 g salt

100 ml Debic Roast & Fry

Debic products used

Cream 40% 2L

Culinaire Original 20% 1L

Preparation

Herbal cream

Beat the Debic Room 40% fluffy in a food processor.

Cut the herbs fine and fold them, together with the salt and pepper, into the whipped cream.

Vegetable pancakes

Prepare a batter with the flour, eggs and the Debic Culinaire Original.

Cut the leek into fine julienne and the zucchini into slices.

Blanch the green asparagus and cut into small circles. Finely chop the garlic.

Mix all the vegetables with the batter and season with pepper and salt.

Heat the Debic Roast & Fry in a frying pan and scoop the vegetable batter in the pan.

Fry the pancakes on both sides untill they are golden brown.

Finishing touch

Arrange the pancakes on a serving plate and serve next to the herbal cream.

Dairy Herbs Vegetable

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