Leek pancakes with a South Tyrolean apple and radish salad

Crack the eggs into a bowl. Add the spelt flour, milk and a little salt and stir until you have a viscous batter. Set aside and leave to soak for 20 minutes.

Wash the leek and cut it into thick rings. Heat a little olive oil in a frying pan and sauté the leek until translucent. Set aside.

Wash, quarter and deseed the apple. Dice the apple and drizzle with freshly pressed lemon juice to prevent browning.

Brush the radish under cold water, then thinly slice it. Put the radish and apple into a bowl. Wash, cut and add the radicchio. To make the dressing, pour the apple cider vinegar into the salad bowl together with the mustard, olive oil, salt and pepper. Stir.

Finish the pancakes by heating a little butter in a frying pan and pouring a quarter of the batter into it. Fry for two minutes. Flip the pancake and fry it a little longer. Repeat to make additional pancakes. Stack the cooked pancakes on a plate. You can leave them in the oven at 80 degrees to keep them hot.

To serve, fill each pancake with a little yoghurt, lightly salt, add the leek filling and fold.

Arrange the apple and radish salad next to the pancake. Garnish with some chives.