Mix flour with milk and a pinch of salt until smooth. Add eggs at the end. Rest dough for about 1/2 hour.
While dough rests, prepare filling: clean bean sprouts, rinse and drain well. Cut tofu into small cubes and fry in 1 tsp coconut oil. Add bean sprouts and fry briefly.
Add whipping cream and cook a little bit. Season with salt and crushed garlic. Mix egg and kitchen herbs. Remove the stuffing from the heat, let it cool a little and fold in the egg.
Bake eight pancakes in a row in a little coconut oil. Cover the pancakes with the filling, wrap them into triangles and bring them to the table quickly. It is best to garnish with tomato wedges.
Serve with basil sauce: peel 12 dag onion, chop finely and sauté in 2 dag butter. Add 0.2 liters of vegetable soup (possibly cubed) and simmer on low heat for 3 minutes. Cut about 4 dag of well precooled butter into small pieces. Remove the sauce from the heat, add the butter and beat with a hand mixer. Season with salt, pepper and freshly ground nutmeg. Stir in 2 tbsp chopped basil before serving.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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