Preparation
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1Clean and quarter the mushrooms. Peel onions and cut into thin rings. Wash, pick and roughly chop the parsley. Wash the lamb's lettuce, pat dry and sort through. Roughly chop the walnuts. Wash and quarter the figs.
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2Fry the mushrooms with 3 tablespoons of Mazola in a pan over medium heat for at least 4 minutes. Add onions - once they are translucent, stir in the tomato paste. Season the mushroom pan with the spices, place in a bowl and keep warm.
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3Mix the eggs, milk, mineral water, flour, 4 tablespoons of gluten-free Kölln flakes and salt with a hand mixer to form a smooth dough and let it rest for about half an hour.
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4Put 2 tablespoons of Mazola in the pan, sprinkle in 1 tablespoon of gluten-free Kölln flakes and bake four pancakes one after the other. Set aside.
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5Lay the pancakes flat on a plate and distribute the ingredients evenly on one half: lettuce, mushroom pan, goat's cream cheese, figs, parsley and walnuts. Then fold the other half of the pancake over and serve. Preparation time: approx. 45 minutes
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 4 servings:
250 G
Brown mushrooms
1
red onion
4 Stem
Parsley
100 G
Lamb's lettuce
20 G
Walnuts
4
fresh figs
5 EL
Mazola® germ oil
1 EL
Tomato paste
2 pinches
Salt
2 pinches
pepper
1/2 TL
Paprika powder (sweet)
2 pinches
nutmeg
2
Eggs
120 ml
Milk
120 ml
mineral water
80 G
Gluten free flour
8 EL
Kölln Organic Delicate Multigrain Flakes
100 G
Goat cream cheese roll
