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🍳 Goat Cheese and Carrot Rolls in Spelt Batter

105 kcal · 30 min · 4 servings

Ingredients

• 150 g spelt wholemeal flour
• 100 ml milk (1.5% fat)
• 100 ml mineral water (with carbonation)
• salt
• 2 eggs
• 500 g carrots (5 carrots)
• 1 bunch basil
• 100 g goat fresh cheese (13% fat absolute)
• 50 g low-fat quark
• 1 tbsp poppy seeds (black poppy seeds)
• pepper
• 2 tbsp rapeseed oil

Instructions

1. 1. Mix spelt flour, milk, and mineral water in a bowl until smooth and lump-free.
2. 2. Add 1/2 teaspoon of salt and the eggs to the batter and mix well.
3. 3. Let the batter rest for about 30 minutes to allow it to swell.
4. 4. Wash the carrots under running water and remove the tips.
5. 5. Peel the carrots and grate them coarsely.
6. 6. Place the grated carrots in a bowl and sprinkle with salt.
7. 7. Let the salted carrots stand for 5 minutes to release moisture.
8. 8. Wash the basil and shake it dry.
9. 9. Set aside a few nice basil leaves for decoration.
10. 10. Finely chop the remaining basil.
11. 11. Mix goat cream cheese, low-fat quark, poppy seeds, and the chopped basil in a separate bowl.
12. 12. Add the grated carrots to the cheese mixture and stir everything together.
13. 13. Season the filling with salt and pepper to taste.
14. 14. Lightly grease a non-stick pan with a diameter of approx. 16 cm with oil.
15. 15. Heat the pan over medium heat.
16. 16. Pour 3 tablespoons of batter into the hot pan.
17. 17. Swirl the pan to spread the batter evenly.
18. 18. Bake the pancake for 2 minutes on one side.
19. 19. Flip the pancake and bake for another 2 minutes.
20. 20. Remove the finished pancake from the pan and place it on a plate.
21. 21. Repeat the process until all the batter is used to make a total of 12 pancakes.
22. 22. Let the pancakes cool completely on the plate.
23. 23. Spread the carrot cream cheese filling evenly over the cooled pancakes.
24. 24. Smooth out the filling.
25. 25. Sprinkle the reserved basil leaves over the filling.
26. 26. Roll up each pancake tightly.
27. 27. Place the finished rolls in a rectangular food storage container with a capacity of approx. 1.5 liters.

Nutrition per serving

• kcal: 105
• Protein: 5 g · Fett/Fat: 5 g · Carbs: 9 g