Pancake roll from the tin with rocket and ham filling

Name: Pancake roll from the tin with rocket and ham filling
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Rauke (ca. 60 g); 5 Eggs (size M); 100 ml Milk; 100 ml Mineral water; 100 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs (approx. 30 g) dried tomatoes; 200 g light cream cheese (21 % fat in dry matter; 5 % absolute); 150 g cooked ham (cut very thinly); 7-10 Tbsp Oil; 7-10 Tbsp Rocket; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Rauke (ca. 60 g)
5 Eggs (size M)
100 ml Milk
100 ml Mineral water
100 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs (approx. 30 g) dried tomatoes
200 g light cream cheese (21 % fat in dry matter; 5 % absolute)
150 g cooked ham (cut very thinly)
7-10 Tbsp Oil
7-10 Tbsp Rocket
baking paper

Directions

1
Clean the rocket and put it in cold water. Line a baking tray with baking paper and place in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Mix eggs, milk, mineral water and flour to a smooth dough.
2
Season with salt and pepper. Remove some rocket leaves from the water and dab dry. Coat baking paper with oil. Pour the dough on top and spread the rocket leaves on top. Put back into the oven and bake at the same temperature for 15-20 minutes.
3
In the meantime, roughly chop the tomatoes. Mix tomatoes and cream cheese. Season with pepper if necessary. Take the pancakes out of the oven. Spread with cream cheese and cover with ham. Dab remaining rocket dry and spread evenly on the ham.
4
Roll up and cut into slices. Arrange on plates and possibly garnish with rocket.