For 10 servings
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.
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.
Arrange the pancakes on a serving plate and serve next to the herbal cream.