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🍽️ Fresh Pancake Rolls with Smoked Salmon and Cream Cheese

550 kcal · 30 min · 4 servings

Ingredients

• 125 g flour
• 250 ml milk
• 1 pinch salt
• 2 eggs
• 2 tbsp butter
• 4 leaves iceberg lettuce
• 1 handful sprouts
• 200 g cream cheese
• 2 tbsp whipping cream
• 1 drop lemon juice
• 1 tsp horseradish (jar)
• salt
• pepper (from the mill)
• 250 g smoked salmon
• cress (for garnish)

Instructions

1. 1. Mix the milk, flour, and a pinch of salt in a bowl until smooth and lump-free.
2. 2. Stir the eggs into the batter until fully incorporated.
3. 3. Let the batter rest for 15 minutes to allow it to swell.
4. 4. Heat a pan with a little butter.
5. 5. Bake four pancakes one after the other until golden yellow over medium heat.
6. 6. Let the finished pancakes cool down completely.
7. 7. Wash the salad thoroughly.
8. 8. Remove the tough stems from the salad.
9. 9. Spin the salad dry, for example in a salad spinner.
10. 10. Cut the salad into thin strips.
11. 11. Wash the sprouts and let them drain well.
12. 12. Mix the cream cheese with the cream, lemon juice, and horseradish in a bowl.
13. 13. Stir the cream cheese mixture until smooth and creamy.
14. 14. Season the cream cheese filling with salt and pepper to taste.
15. 15. Spread each cooled pancake thinly with the cream cheese mixture.
16. 16. Place the cut salad on the spread pancakes.
17. 17. Distribute the smoked salmon evenly over the salad.
18. 18. Sprinkle the sprouts over the salmon.
19. 19. Roll the pancakes tightly.
20. 20. Cut each roll into three equal pieces.
21. 21. Garnish the portions with fresh cress.
22. 22. Serve the pancake rolls immediately.

Nutrition per serving

• kcal: 550
• Protein: 28 g · Fett/Fat: 36 g · Carbs: 28 g