Filled pancake rolls

Name: Filled pancake rolls
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Wheat flour (for B. Type 1050); 1 egg 5-6 tablespoons low-fat milk (size S); 7-10 Tbsp salt, pepper, 1 tablespoon soy sauce; 1/2 tsp (3 g) Sesame; 1-2 Spring onions; 5-6 (approx. 50 g) Mushrooms; 75 g Low-fat curd; 4-5 drop of oil; 7-10 Tbsp some salad leaves; 1 (approx. 30 g) Disc; 7-10 Tbsp smoked; 7-10 Tbsp Turkey breast cold cuts; 1 TABLESPOON sweet-sour Asian sauce

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Wheat flour (for B. Type 1050)
1 egg 5-6 tablespoons low-fat milk (size S)
7-10 Tbsp salt, pepper, 1 tablespoon soy sauce
1/2 tsp (3 g) Sesame
1-2 Spring onions
5-6 (approx. 50 g) Mushrooms
75 g Low-fat curd
4-5 drop of oil
7-10 Tbsp some salad leaves
1 (approx. 30 g) Disc
7-10 Tbsp smoked
7-10 Tbsp Turkey breast cold cuts
1 TABLESPOON sweet-sour Asian sauce

Directions

1
Mix flour, egg, milk, salt and pepper to a smooth dough. Stir in soy sauce and sesame seeds. Leave to swell for approx. 10 minutes
2
Clean and wash spring onions and mushrooms and cut into fine rings or thin slices. Stir both into the quark. Season to taste
3
Spread a thin layer of oil on a coated pan (approx. 20 cm Ø) and heat it up. Fry a pancake from the dough in it until golden brown. Let cool down
4
Wash the salad and pat dry. Cover the pancake with cold cuts. Spread quark mixture on it. Roll up the pancakes firmly and cut them into 3-4 thick slices. Serve with salad and sauce
5
With an atomizer bottle even the smallest amounts of oil can be easily dosed