Pancake pralines

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Mix flour, eggs and milk until smooth. Season with salt and pepper. Let the dough swell for about 10 minutes

2. 2

   Clean, wash and shake spinach dry. Cucumber wash, clean, cut in half lengthwise and remove seeds. Cut cucumber into strips. Wash thyme, shake dry, remove leaves from stems and chop. Season crème fraîche with salt, pepper, lemon juice and thyme to taste.

3. 3

   Line the fat pan of the oven (32 x 39 cm) with baking paper. Stir mineral water into the pancake batter and pour evenly onto the fat pan. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Take out, let it cool down, remove from the fat pan and carefully loosen the baking paper

4. 4

   Cut the pancakes in half lengthwise. Spread one half with pesto, cover with salami and cucumber and spread cream cheese in patches on top. Roll up the pancakes from the long side

5. 5

   Spread the rest of the pancake half with crème fraîche, cover with spinach and turkey breast. Roll up the pancakes, cut them into approx. 12 small rolls and arrange them in small baking cups. Garnish with olives and rocket

6. 6

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
80 kcal

CARBS
4 g

FATS
5 g

PROTEINS
4 g