Collection: Carrot pancakes with walnut and pistachio filling

Preparing the dough

Melt the butter and set aside. Mix 4/5 of the milk and flour in a bowl with a whisk until all the lumps are dissolved. Then leave to stand for 10 minutes. Add the eggs, salt, sugar and carrots and mix well. Heat a non-stick pan with a little oil and fry the batter into pancakes and leave to cool completely.

Preparing the filling

For the filling, grind the walnuts in a blender and chop the pistachios. Briefly bring the remaining milk (1/5) and sugar to the boil in a pan, remove from the heat and add the ground walnuts, cinnamon and half of the chopped pistachios and stir. Leave to cool. Spread the cooled pancakes with the nut filling. Then cut the pancakes in half down the middle and roll up the resulting semicircles into funnels.

Sprinkle the carrot pancakes with the remaining chopped pistachios and decorate with parsley or mint as desired to make them look like carrots.