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🍽️ Pancake Wraps

238 kcal · 30 min · 4 servings

Ingredients

• 75 g whole wheat flour
• 75 g wheat flour
• 400 ml milk (1.5% fat)
• 3 eggs
• 2 tbsp oil
• 1 pinch salt
• 1 red bell pepper
• 8 lettuce leaves
• 150 g cream cheese (13% fat)
• 150 g smoked salmon ham (16 slices)
• 125 g Gouda (8 slices; 30% fat in dry matter)

Instructions

1. 1. Whisk both flours, milk, eggs, one tablespoon of oil, and salt until you have a smooth batter.
2. 2. Let the batter rest for ten minutes.
3. 3. Heat a non-stick pan with a diameter of 24 centimeters.
4. 4. Grease the hot pan evenly with a little oil.
5. 5. Pour a small amount of batter into the pan.
6. 6. Swirl the pan immediately to spread the batter evenly.
7. 7. Cook the pancake over medium heat until it is very thin and done.
8. 8. Remove the finished pancake from the pan and place it on a plate.
9. 9. Repeat the process until all the batter and oil are used up and you have baked eight pancakes.
10. 10. Let the pancakes cool down completely.
11. 11. Halve the bell pepper and remove the inside.
12. 12. Rinse the cored bell pepper.
13. 13. Cut the bell pepper into thin strips.
14. 14. Clean the salad leaves.
15. 15. Wash the salad leaves.
16. 16. Dry the salad leaves using a salad spinner or a towel.
17. 17. Spread about one level tablespoon of cream cheese onto each pancake.
18. 18. Place one salad leaf on the cream cheese-covered pancake.
19. 19. Place two slices of salmon ham on the salad leaf.
20. 20. Place one slice of cheese on the salmon ham.
21. 21. Place the pepper strips in the center of the filled pancakes.
22. 22. Carefully roll the pancakes into tight rolls.
23. 23. Halve the finished wraps.
24. 24. Serve the wraps immediately.
25. 25. If you are not eating the wraps immediately, wrap each one tightly in cling film.

Nutrition per serving

• kcal: 238
• Protein: 16 g · Fett/Fat: 12 g · Carbs: 15 g