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Combine the milk, sugar, a pinch of salt and the flour. Add the egg yolks and melted butter. Mix well.
Leave the batter to rest in a cool place for 1 hour. Whisk the egg whites into peaks.
Add the curry to the batter (double the quantity for a more intense flavour), the dill and the egg whites. Cook the batter for 3 to 5 minutes. Serve as an aperitif or with salad.