Vegetable Pancakes with Basil Cream

For the vegetable pancakes with basil cream first mix the wholemeal flour with the egg, whipping cream, salt and pepper to a dough. Roughly tear the zucchini, finely slice the leek, finely dice the shallot and sauté the vegetables in a little butter. Remove from heat and mix the vegetables into the dough.

Puree the curd, sour cream and basil in a blender. Season to taste with salt, pepper and lemon juice. Heat oil in a frying pan, spoon the puff mixture into the hot oil and fry until golden on both sides. Lift out and drain on paper towels.

Place the pancakes on a warmed plate, arrange with the prepared basil cream and sprinkle the vegetable pancakes with basil cream with freshly shaved Parmesan.

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