Vegetable Pancakes with Crème Fraîche and Chive Oil

Try this delicious cake recipe:

Preheat the oven to 180 °C.

Pancakes Mix eggs, flour, baking powder and milk to make a pancake batter. Bake twelve small pancakes in olive oil and keep warm. Using a peeler, grate carrots, fennel and asparagus spears into fine strips. Spread evenly on parchment paper, sprinkle with olive oil, a pinch of sugar and salt. Bake in heated oven for ten minutes until crispy.

Crème fraîche Season crème fraîche with chopped parsley, olive oil and salt.

Chive oil Squeeze the juice of the lemon. Finely crush chives, oil and juice of one lemon and season with salt.

Spread pancakes with crème fraîche, pile vegetables on top and drizzle with chive oil.

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