Cream cheese wrap

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the dough beat eggs, milk, flour and 1 pinch of salt. Let the dough rest. In the meantime wash and clean the cucumber, cut or slice it finely. Wash, clean, quarter and seed the tomatoes.

2. 2

   Cut the fruit flesh into small cubes. Pluck dill flags from the stalks. Wash the salmon and cut into cubes. Fry in hot fat while turning for 2-3 minutes. Season with salt, pepper and lemon juice.

3. 3

   Fry the dough in portions in a lightly oiled frying pan (16-18 cm Ø) until you have about 8 thin pancakes (alternatively 4 slightly thicker ones). Spread each 2 pancakes in flakes.

4. 4

   Spread the prepared ingredients and cream cheese on top. Form into bags and serve garnished with dill and lemon.

Nutrition Facts

KCAL
540 kcal

CARBS
27 g

FATS
32 g

PROTEINS
35 g