Pancake rolls

Name: Pancake rolls
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 TABLESPOON Butter; 60 g Flour; 7-10 Tbsp salt, pepper; 120 ml Milk; 4-5 Tbsp Milk; 1 Egg (Gr. M); 7-10 Tbsp Oil; 1 Cucumber; 3 Carrots; 4-5 Stem/s Chervil; 1/2 bunch Chives; 400 g Double cream cheese

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

As is well known, the best memories are filled with crispy mince and crunchy vegetables ... This picnic, girls, will make history

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1 TABLESPOON Butter
60 g Flour
7-10 Tbsp salt, pepper
120 ml Milk
4-5 Tbsp Milk
1 Egg (Gr. M)
7-10 Tbsp Oil
1 Cucumber
3 Carrots
4-5 Stem/s Chervil
1/2 bunch Chives
400 g Double cream cheese

Directions

1
Melt the butter and let it cool down. Mix flour with 1 pinch of salt, 120 ml milk, egg and butter until smooth. Grease a pan with oil and bake 3 thin pancakes from the batter. Let them cool down.
2
Wash the cucumber, cut in half lengthwise and scrape out the seeds. Peel and wash the carrots. Cut vegetables into sticks of about 8 cm length.
3
Wash herbs, shake dry. Chervil finely chop. Cut half the chives into small rolls. Mix cream cheese, 4-5 tablespoons milk, chervil and chive rolls. Season with pepper.
4
Spread a thin layer of cream cheese on the pancakes and cut into 4 strips. Spread vegetables and chives on the strips, roll up. Eat the rest of the dip with it.