eggs and milk. Stir in flour. Season with salt and let it swell a little
Peel, wash and cut the carrots into very fine strips. Blanch in boiling salted water for 2-3 minutes, drain well. Clean and wash spring onions, cut into fine rings
For the sauce, bring cream and stock to the boil, thicken with sauce thickener. Grate cheese and melt in it. Wash the chives and cut into small rolls. Stir into the sauce and season with salt and pepper
Brush the pan with a little oil. First add 1/4 of the dough. Lightly fry and sprinkle with 1/4 of the prepared vegetables. Bake until golden brown while turning. Fry the rest of the dough with the remaining vegetables until you have 3 more pancakes. Arrange with the sauce and serve garnished with parsley