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🍽️ Herb Pancakes Stuffed with Cream Cheese and Smoked Salmon

600 kcal · 30 min · 4 servings

Ingredients

• 250 ml Milk
• 125 g Flour
• 1 Pinch Salt
• 2 Eggs
• 3 tbsp freshly chopped herbs (e.g. chives, dill and parsley)
• 2 tbsp Butter
• 250 g Cream cheese
• 100 g Quark
• 3 tbsp Whipping cream
• 1 drop Lemon juice
• 1 tsp Horseradish (jar)
• Pepper (from the mill)
• 2 tbsp Chive rings
• 200 g Smoked salmon
• pink pepper

Instructions

1. 1. Mix the milk, flour, and a pinch of salt in a bowl until smooth.
2. 2. Stir in the eggs and the chopped herbs into the batter.
3. 3. Let the batter rest for about 15 minutes to swell.
4. 4. Heat some butter in a pan, but keep the heat moderate.
5. 5. Bake four thin pancakes one after the other until golden yellow.
6. 6. Let the finished pancakes cool down completely.
7. 7. Mix the cream cheese, quark, cream, and lemon juice in a separate bowl until smooth.
8. 8. Stir the horseradish into the cheese mixture.
9. 9. Season the filling with salt and pepper to taste.
10. 10. Gently fold in the fine chive rolls.
11. 11. Spread the cream cheese mixture evenly over each cooled pancake.
12. 12. Place strips of smoked salmon on the spread pancakes.
13. 13. Roll up the pancakes tightly.
14. 14. Place the stuffed pancakes in the refrigerator for at least 30 minutes.
15. 15. Cut the rolls diagonally into three to four pieces.
16. 16. Sprinkle the pieces with pink pepper and serve.

Nutrition per serving

• kcal: 600
• Protein: 30 g · Fett/Fat: 41 g · Carbs: 29 g