Ingredients (8 pieces):

Dough:

• 250 ml milk
• 4 eggs
• 150 g wholemeal flour
• salt
• Rapeseed oil for frying

Filling:

• 100 g leek
• 200 g floury potatoes
• 200 g curd cheese
• 1 stalk black salsify
• salt, pepper
• herbs

Béchamel:

• 40 g butter
• 40 g plain flour
• 500 ml milk
• salt, pepper, 1 bay leaf
• nutmeg

Preparation:
Peel and cook the potatoes, strain and mix with the leek and curd cheese. Peel the salsify, cut into small cubes, cook until soft and mix into the mixture, season with salt and pepper and add freshly chopped herbs.

For the pancakes, mix the flour, milk, eggs and salt in a bowl with a whisk until smooth. Leave to stand for approx. 10 minutes to thicken the batter and then stir well again. If the pancake batter is too thick
, dilute with a little mineral water or soda. Heat the oil in a pan and pour a little batter (preferably using a ladle) into the centre of the hot pan. Keep swirling the pan so that the base is evenly covered with a thin layer of batter. Fry the pancakes on both sides until golden brown.

For the béchamel sauce, slowly bring the milk and bay leaf to the boil in a pan. Melt the butter, add the flour and sweat over a low heat for approx. 1-2 minutes, stirring well. The flour must not brown. Remove the bay leaf from the milk. Gradually add the milk to the roux and keep stirring until smooth. Slowly bring the roux to the boil and cook, stirring constantly, until the sauce thickens. Continue to boil for approx. 2-3 minutes on a very low heat, flavour with nutmeg and the remaining spices. Fill the pancakes, arrange in layers in a greased oven dish and cover with béchamel. Bake at 200 °C (top heat) for approx. 10 minutes.

Tip:
Before baking, add grated cheese to the béchamel sauce and gratinate the pancakes.