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🥗 Salmon, Salad, and Tomato Stuffed Pancake Rolls

383 kcal · 30 min · 4 servings

Ingredients

• 200 ml Milk
• 100 g Flour
• 1 Pinch Salt
• 2 Eggs
• 2 tbsp Vegetable oil
• 2 Tomatoes
• 0.25 Iceberg lettuce
• 120 g Cream cheese
• 1 tbsp freshly chopped herbs (e.g. chives and dill)
• Lemon juice
• Salt
• Pepper (from the mill)
• 150 g Smoked salmon (in slices)

Instructions

1. 1. Mix the milk, flour, and salt in a bowl until smooth.
2. 2. Stir the eggs into the batter until fully incorporated.
3. 3. Let the batter rest for about 15 minutes in a quiet place.
4. 4. Heat some butter in a pan, but keep the heat from being too high.
5. 5. Bake four thin pancakes one after the other in the pan until they are golden yellow.
6. 6. Let the finished pancakes cool completely on a plate.
7. 7. Wash the tomatoes thoroughly under running water.
8. 8. Cut the tomatoes into four equal parts.
9. 9. Remove the seeds and the hard stem bases from the tomato quarters.
10. 10. Dice the remaining tomato flesh into small pieces.
11. 11. Wash the salad greens under cold water.
12. 12. Shake the salad dry to remove excess water.
13. 13. Tear the salad into bite-sized pieces or cut it accordingly small.
14. 14. Put the cream cheese into a small bowl.
15. 15. Fold the chopped herbs into the cream cheese.
16. 16. Add a small splash of lemon juice.
17. 17. Season the mixture with a little salt and pepper to taste.
18. 18. Mix all ingredients for the filling well together.
19. 19. Spread each cooled pancake thinly with the cream cheese mixture.
20. 20. Place the diced tomatoes on the spread pancake.
21. 21. Add the prepared salad on top of the tomatoes.
22. 22. Place slices of salmon on the salad.
23. 23. Roll the pancake tightly so that the filling stays inside.
24. 24. Garnish the finished rolls with fresh herbs as desired.
25. 25. Serve the pancake rolls immediately.

Nutrition per serving

• kcal: 383
• Protein: 19 g · Fett/Fat: 24 g · Carbs: 23 g