Filled Herb Pancakes

Ingredients (for four people):


10 heaped tablespoons flour
250ml soy drink
¼ teaspoon salt
20-30ml mineral water
chives, freshly chopped
watercress, fresh
sunflower oil for frying
200g vegan alternative to boiled ham


150ml vegetable stock
1 tablespoon olive oil
1 tablespoon herb vinegar
black peppercorns, whole
1 bay leaf
2 lemon slices with peel


1 onion, finely diced
200g tofu
500-700g spinach
1 teaspoon paprika, sweet and seductive
freshly ground pepper
olive oil


  1. Mix flour and salt in a mixing bowl. Add half of the soy drink and whip with a wooden spoon until the dough is smooth and blisters. Gradually pour in the remaining soy drink and continue stirring. Gradually add shots of sparkling mineral water and keep stirring. The dough should be about the consistency of condensed milk. Finally, stir in the chopped herbs. Heat a small dab of sunflower oil in a large frying pan, spread a ladle full of pancake batter into the pan and fry it on both sides to golden pancakes.

  2. Cut vegan alternative to boiled ham in approximately 2mm thin slices. Prepare vegetable stock from 150ml of water and 1 teaspoon vegetable broth powder and fill in a high cup while still hot. Mix in olive oil and vinegar. Add peppercorns, bay leaf and lemon and cook the alternative to ham slices in the hot marinade (let rest until the marinade has cooled).

  3. Sauté diced onions in a little olive oil. Add crumbled tofu and fry for a few minutes with the onions. Stir in chili powder, season with salt and pepper.

  4. Cover pancakes with fresh spinach leaves and put alternative to ham slices on top. Sprinkle with tofu filling and roll the pancakes.

OUR TIP: Serve with fruity-spicy curry pineapple sauce!

A recipe from Sophie Mathisz

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