Pancakes with leeks and creamy curried carrot

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Pancakes with leeks and creamy curried carrot

Pancakes with leeks and creamy curried carrot




Ingredients Pancakes with leeks and creamy curried carrot
Number of persons
-
6
+

3 leeks

3 carrots

2 tablespoons sunflower oil

1 tablespoon curry

2 tablespoons soy sauce

50 g semi-salted butter

4 tablespoons of heavy cream

6 plain pancakes




Preparation Pancakes with leeks and creamy curried carrot
Total Time: 55 min
Preparation time: 20 min
Cooking time: 35 min
Fry the leeks cut into small pieces and the carrots cut into tagliatelle in sunflower oil.
When it is well browned after about 10 minutes, add the soy sauce and curry and continue cooking until the water evaporates.
Then add the fresh cream.
Let cool to facilitate the stuffing, then close them like the spring rolls (stuff the first third of the pancake, fold the 2 arches on each side and form a roll).
Close them with a toothpick that you will remove when serving.
Put the semi-salted butter in a frying pan and brown the pancakes 2/3 minutes on each side.
Goes very well with fish.

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