Carrot pancakes with spinach and cottage cheese filling


(Forr 4 portions - 2 pancake per pers.)

The pancakes:

  • 3 punnets Mustard Cress
  • 300gr fine carrot pureed
  • 50ml vegetable
  • 200gr flour
  • 2 large eggs
  • 300ml milk
  • 5 to 6 drops tabasco
  • 1 pinch white ground pepper

The filling:

  • 1 punnet Mustard Cress
  • 300gr cooked spinach
  • 350gr cottage cheese
  • 150gr pureed carrot
  • 2 pinch ground nutmeg
  • 2 pinch white ground pepper


Use 200gr of carrot puree for the mix and 100gr for the sauce.
Keep the vegetable stock for the sauce also.


  • Mix the rest of the ingredients together as you would do for a basic pancake mix.
  • Whisk well and let rest the mix rest for one hour.
  • Cut 2 punnets of Mustard Cress.
  • Using a small ladle, pour the mix into an oily and hot frying pan, sprinkle some freshly cut Mustard Cress on top and return the pancake to cook on the other side.
  • Repeat the operation until you finished the mix and made at least 8 pancakes.
  • Lay the pancakes on the table and place a spoon of spinach and cottage cheese filling on top of each one. 
  • Wisk together the 100gr of carrot puree with the vegetable stock and pour the sauce at the bottom of an oven dish.
  • Fold each pancake into triangle parcels and place them into the oven dish.
  • Cook cover in an oven at 180℃ for 15 minutes.
  • Serve hot with the some freshly cut Mustard Cress from the remaining punnet.

The filling:

  • Cut the Mustard Cress in a bowl and add all the other ingredients.
  • Fold nicely with wooden spoon and divide the mix among the pancakes.

Recipe: Franck Pontais

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