Carrot pancakes with spinach and cottage cheese filling

(Forr 4 portions - 2 pancake per pers.)

The pancakes:

• 3 punnets Mustard Cress
• 300gr fine carrot pureed
• 50ml vegetable
• 200gr flour
• 2 large eggs
• 300ml milk
• 5 to 6 drops tabasco
• 1 pinch white ground pepper

The filling:

• 1 punnet Mustard Cress
• 300gr cooked spinach
• 350gr cottage cheese
• 150gr pureed carrot
• 2 pinch ground nutmeg
• 2 pinch white ground pepper

Use 200gr of carrot puree for the mix and 100gr for the sauce.
Keep the vegetable stock for the sauce also.

Pancakes:

• Mix the rest of the ingredients together as you would do for a basic pancake mix.
• Whisk well and let rest the mix rest for one hour.
• Cut 2 punnets of Mustard Cress.
• Using a small ladle, pour the mix into an oily and hot frying pan, sprinkle some freshly cut Mustard Cress on top and return the pancake to cook on the other side.
• Repeat the operation until you finished the mix and made at least 8 pancakes.
• Lay the pancakes on the table and place a spoon of spinach and cottage cheese filling on top of each one. 
• Wisk together the 100gr of carrot puree with the vegetable stock and pour the sauce at the bottom of an oven dish.
• Fold each pancake into triangle parcels and place them into the oven dish.
• Cook cover in an oven at 180℃ for 15 minutes.
• Serve hot with the some freshly cut Mustard Cress from the remaining punnet.

The filling:

• Cut the Mustard Cress in a bowl and add all the other ingredients.
• Fold nicely with wooden spoon and divide the mix among the pancakes.

Recipe: Franck Pontais