Pancake wraps with smoked ham and paprika

Name: Pancake wraps with smoked ham and paprika
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 75 g Wheat flour; 25 g Spelt wholemeal flour; 7-10 Tbsp Salt; 250 ml Milk; 1 egg (size M); 2 TABLESPOONS Butter or margarine; 1 glass (340 ml) pickled grilled peppers; 4 leaves Mini Romaine lettuce; 200 g Double cream cream cheese; 150 g Sliced salmon ham; 4 discs (approx. 100 g) Gouda cheese

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

75 g Wheat flour
25 g Spelt wholemeal flour
7-10 Tbsp Salt
250 ml Milk
1 egg (size M)
2 TABLESPOONS Butter or margarine
1 glass (340 ml) pickled grilled peppers
4 leaves Mini Romaine lettuce
200 g Double cream cream cheese
150 g Sliced salmon ham
4 discs (approx. 100 g) Gouda cheese

Directions

1
Mix flour, salt and milk to a smooth dough. Stir in the egg and let it rest for about 10 minutes. Put the fat in portions in a pan (approx.
2
For the filling, place the peppers in a sieve, drain and cut into strips. Clean and wash the salad, shake dry, remove hard leaf vein.
3
Spread the pancakes with cream cheese. Top each pancake with salad, salmon ham, Gouda cheese and strips of pepper. Fold the edges of the pancakes slightly. Roll up the pancake, cut it in half crosswise and arrange it.