Millet Pancakes Au Gratin

Mix milk, flour, delicata and half tsp salt to make a dough and swell for 30-60 min. with the lid closed. In the meantime, cut the leek and cabbage into tender strips. Chop the ribs of the savoy cabbage leaves. Boil the butter with the water, the grained clear soup and the Provence herbs in a wide saucepan. Cook the vegetables in it for 8-10 minutes until al dente. Next, fold in 2/3 of the whipped cream and the parsley. The filling should not be too dry. Finally, add nutmeg and freshly ground pepper to taste. Stir the eggs into the pancake batter. Melt clarified butter in a large heavy frying pan and grease the gratin dish with it. Next, fry 2 large pancakes per person in a tiny bit of clarified butter on both sides until done. Preheat the oven to 220 °C.

Fill the pancakes and place them one after the other in the baking pan. For the glaze, mix the paradeis pulp, the remaining whipped cream, a little bit of water and both kinds of bell pepper. It should be viscous. If necessary, add a little more water. Season the glaze with salt and spread it evenly on the pancakes. Sprinkle the crumbled feta cheese on top. Bake the pancakes in the oven for about 10 minutes until the cheese is light yellow.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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