Ingredients (serves 4)
1 l beef stock
2 carrots
1/4 celeriac
1 leek
Salt
Freshly ground pepper
For the pancake roulade:
125 ml milk
75 g flour
2 eggs
Salt
Freshly ground pepper
Ground nutmeg
2 tbsp (30 ml) cooking oil
150 g turkey breast
150 ml cream
4 tbsp (60 g) chopped parsley
1 pack Familie Wein sliced Black Forest ham (200 g)
Preparation
Peel and rinse the carrots and celery, then cut both into slim batons. Clean and wash the leek, then slice it into thin strips. Bring the beef stock to the boil, add the vegetables and cook for about 8 minutes, seasoning to taste with salt and pepper. Beat the milk, flour and eggs to form a smooth batter and season with salt, pepper and nutmeg. Heat the oil in a non-stick pan and fry four wafer-thin pancakes. Rinse the turkey, pat dry, cut into cubes and chill for about 15 minutes in the freezer. Sprinkle salt over the turkey cubes and mince in a food processor, slowly incorporating the chilled cream. Briefly mix in the chopped parsley. Coat each pancake entirely with the filling, placing slices of Black Forest ham on top and covering again with filling. Roll up the pancakes, wrap them in cling film and cook for about 15 minutes in boiling water. Remove the cling film from the ham and pancake rolls, cut into slices around 0.5 cm thick and serve in the beef stock.
Preparation time
45 minutes (approximately