Wild Garlic Pancakes Au Gratin

For the wild garlic pancakes, wash the wild garlic leaves with cold water, shake dry and chop.

Pour the cream into a saucepan and heat. Add the wild garlic leaves and let it boil down a bit. Season with salt, pepper and nutmeg. Remove from heat and puree the wild garlic cream with a hand blender. Now stir the curd cheese and the egg into the mixture and season to taste.

For the pancakes, mix all ingredients to a dough and let rest in a cool place for 20 minutes. Heat oil in a pan and pour in the pancake batter with a ladle. Bake until browned, turn and brown the second side. Lift out and make the remaining batter into pancakes.

Spread the pancakes with the wild garlic filling, roll up and arrange in a buttered baking dish. Top with sliced mozzarella and sprinkle with Parmesan. Bake the wild garlic pancakes in the preheated oven at 180 °C for about 15 minutes.

Preparation Tip:

Vary this wild garlic pancake recipe by also using spring herbs and wild vegetables such as watercress, groundsel, yarrow leaves and nettle leaves for the filling.

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