Indian cuisine is rich in dishes prepared with meat, fruit and curry. These pancakes are one of them. Please include them in the current kitchen list because they taste so great. They are also great as a guest dish. For the pancakes, mix the eggs with water, season with salt and gradually add the flour. Season with curry. Heat the coconut oil in portions. Bake 8 pancakes one after the other. Keep warm.
For the filling, skin the roasted chicken and remove the bones.
Cut meat into even pieces. Melt butter in frying pan, heat meat pieces briefly. Dust with 1 teaspoon curry. Add drained Kaiser cherries, Reineclauden and tangerine slices. Peel banana, cut into slices, sprinkle with juice of one lemon. Add to the frying pan with the drained pineapple pieces. Sweat everything thoroughly. Season with the remaining curry. Fill the pancakes with the fruit-meat mixture. Sprinkle with toasted almond kernels, serve on the spot.
Calories per person: About 880
Our menu suggestion: # First course is soup with marrow. As a main course pancakes Indian style.
As dessert doughnuts air.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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