Pancake and Cabbage Roulade with Rocket Salad

A simple but delicious cake recipe:

Beat the egg in a large baking bowl with a whisk and stir in the milk. Sift the flour on top and stir everything together until smooth. Stir in the butter, which is not hot but runny, a tiny bit of salt and curry. Whisk the batter with a hand mixer until smooth. Brush a coated frying pan (diameter about 24 cm) with a tiny bit of clarified butter and heat, but do not get too hot. Using a ladle, pour some of the batter into the frying pan and spread it thinly evenly over the entire bottom by gently swirling the pan. Bake the pancake over medium heat, then using a spatula or palette, carefully turn it to the other side and toast from the second side until it too is lightly browned. Then remove the pancake from the frying pan and cool. Then cut into squares of about 20 x 20 cm and cut the working steps into very fine cubes.

Cook the savoy cabbage leaves in boiling hot salted water until al dente, rinse, dry and remove the stalk. Cut the leaves into small cubes.

Heat the butter and sauté the shallots and garlic in it without coloring. Add the dried tomatoes and the sugar and extinguish with the white wine. Cook until the wine has almost completely evaporated, add the whipped cream and season with salt and pepper.

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