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🍽️ Leek rolls in pancake wrapper

468 kcal · 30 min · 4 servings

Ingredients

• 150 g spelt whole wheat flour
• 450 ml milk (3.5 % fat)
• salt
• 4 eggs
• 2 stalks leek (300 g each)
• 3 tsp butter (5 g each)
• 60 g parmesan (30 % fat in dry matter)
• 150 g sour cream (10 % fat)
• pepper

Instructions

1. 1. Put flour, 250 milliliters of milk, and a pinch of salt into a bowl.
2. 2. Stir the ingredients until the batter is smooth and free of lumps.
3. 3. Whisk 2 eggs into the batter.
4. 4. Cover the bowl.
5. 5. Let the batter rest for 10 minutes.
6. 6. Peel the leek and wash it thoroughly.
7. 7. Cut the leek in half lengthwise.
8. 8. Brush a baking dish with 1 teaspoon of butter.
9. 9. Grate the Parmesan finely.
10. 10. Set half of the Parmesan aside.
11. 11. Put the remaining Parmesan into a separate bowl.
12. 12. Whisk the Parmesan with the remaining eggs.
13. 13. Add the sour cream to the mixture.
14. 14. Add the rest of the milk to the mixture.
15. 15. Season the liquid with salt and pepper.
16. 16. Heat a non-stick pan over medium heat.
17. 17. Cook 4 pancakes from the batter one after another.
18. 18. Use 1/2 teaspoon of melted butter for each pancake.
19. 19. Place the finished pancakes on a plate.
20. 20. Let the pancakes cool down.
21. 21. Cut each pancake in half.
22. 22. Place two halves slightly offset on top of each other.
23. 23. Place 1/2 stalk of leek on the pancake wrapper.
24. 24. Wrap the pancake tightly around the leek.
25. 25. Place the leek package into the prepared baking dish.
26. 26. Pour the prepared egg mixture over the packages.
27. 27. Sprinkle the reserved Parmesan on top.
28. 28. Preheat the oven to 180 degrees Celsius conventional heat.
29. 29. Bake the dish for approx. 35 minutes until golden brown.
30. 30. Adjust to 160 degrees fan or gas level 2–3 if using.

Nutrition per serving

• kcal: 468
• Protein: 25 g · Fett/Fat: 25 g · Carbs: 36 g