Filter
Reset
Sort ByRelevance
FBGMOMOF4
Provençal pancake with lentils
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Prepare the pancake batter according to the instructions on the packaging. Fry the bacon cubes in a dry, hot frying pan.
-
Add the olive oil and fry the celery, pepper, garlic and the Provençal herbs for about 3 minutes. Scoop the lentils with the balsamic vinegar through the vegetable mixture.
-
Always pour a ladle of pancake batter onto some of the vegetable mixture and brown the pancakes on both sides. Cut into points and serve with tomato or olive tapenade.
-
45 minMain dishorange, garlic, mild paprika, leaf parsley finely chopped, olive oil, chicken breast, breakfast bacon, look artichoke hearts, cocktail vine tomatoes,chicken packages with artichoke hearts and orange
-
30 minMain dishasparagus, thin slice of shoulder ham, egg yolk, Leffe blond, soft cream butter, pepper from the mill, salt to taste, Parmesan cheese curls,asparagus with leffe blond sauce from frank van biemen
-
55 minMain dishEggs, garlic, shallot, fresh fresh mint, fresh parsley, mustard, capers, vinegar, (olive oil, lamb racks, pepper, salt,rack of lamb with salsa verde
-
115 minMain dishwheat flour, salt, cold butter, medium sized egg, cold tap water, pine nuts, fresh fresh mint, garlic, traditional olive oil, zucchini, fresh cream, goat cheese 50,zucchini goat cheese quiche with mint
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it