Pancake rolls with dip

Name: Pancake rolls with dip
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 150 g Flour; 1/2 TEASPOON Baking Powder; 2 Eggs (Gr. M); 1/4 l + possibly 2-3 tablespoons of milk; 7-10 Tbsp salt, white pepper; 1 small onion; 1/2 bunch Chives; 1/2 red pepper; 50-75 g Cream cheese; 7-10 Tbsp or sheep's cheese; 150 g clotted cream; 75-100 g Arugula (rocket); 4 TSP butter/margarine

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

150 g Flour
1/2 TEASPOON Baking Powder
2 Eggs (Gr. M)
1/4 l + possibly 2-3 tablespoons of milk
7-10 Tbsp salt, white pepper
1 small onion
1/2 bunch Chives
1/2 red pepper
50-75 g Cream cheese
7-10 Tbsp or sheep's cheese
150 g clotted cream
75-100 g Arugula (rocket)
4 TSP butter/margarine

Directions

1
Mix flour and baking powder. Mix with eggs, 1/4 l milk and 1 pinch of salt until smooth. Leave to swell for approx. 15 minutes
2
Peel and finely chop the onion. Wash and chop the chives. Peppers clean, wash and finely dice. Mix everything except some chives and paprika with cream cheese, sour cream and 2-3 tablespoons of milk or water. Season to taste
3
Wash and chop the arugula. Heat 1 teaspoon of fat in a pan (approx. 24 cm Ø). Put 1/4 of the dough into the pan and sprinkle with 1/4 of the rocket. Bake from both sides until golden brown. Roll up with the rocket side facing inwards and keep warm. Bake 3 more pancakes in the same way
4
Cut the pancakes in thirds. Serve with the cheese dip. Sprinkle the rest of the chives and paprika over the pancakes
5
Roll up the pancakes immediately after baking. Instead of rocket, smooth parsley or spinach is also delicious. Super Fingerfood: cut into smaller rolls, pin them with wooden skewers