Pancake wraps with cream cheese and salmon filling

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Mix flour, eggs, 125 ml milk and salt with the whisk of the hand mixer to a smooth dough. Let rest for about 20 minutes. Stir mustard, apple juice and honey until smooth, then fold in the oil. Season the sauce with salt and pepper. Wash dill, shake dry, chop flags finely and stir into the sauce.

2. 2

   Stir cream cheese and 1 tablespoon milk until smooth. Clean and wash the salad, drain well and chop finely. Grease a coated pan (approx. 24 cm Ø) with oil and heat up. Bake 4 pancakes from the dough one after the other, brushing the pan with oil over and over again. Let the pancakes cool down. First spread the pancakes with approx. 1 tbsp. cream cheese, then cover each pancake with 3 slices of salmon and some salad. Drizzle with the mustard sauce. Roll the pancakes tightly and cut them in half diagonally.

3. 3

   Let the pancakes cool down. First spread the pancakes with approx. 1 tbsp. cream cheese, then cover each pancake with 3 slices of salmon and some salad. Drizzle with the mustard sauce. Roll the pancakes tightly and cut them in half diagonally. Wrap half of each pancake in parchment paper and tie them together with kitchen string

4. 4

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
480 kcal

CARBS
25 g

FATS
34 g

PROTEINS
19 g