Pancakes with Greek cucumber cream cheese

Name: Pancakes with Greek cucumber cream cheese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 125 g Flour; 2 Eggs (size M); 7-10 Tbsp Salt; 150 ml Milk; 1 Cucumber; 1 collar Spring onions; 1 Garlic clove; 2 (125 g each) Mug cream cheese preparation creamy grainy Philadelphia; 7-10 Tbsp white pepper; 3 Tomatoes; 1/2 bunch Dill; 2 TABLESPOONS Oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

125 g Flour
2 Eggs (size M)
7-10 Tbsp Salt
150 ml Milk
1 Cucumber
1 collar Spring onions
1 Garlic clove
2 (125 g each) Mug cream cheese preparation creamy grainy Philadelphia
7-10 Tbsp white pepper
3 Tomatoes
1/2 bunch Dill
2 TABLESPOONS Oil

Directions

1
Mix flour, eggs, 1 pinch of salt and milk to a smooth dough. Let it rest for a short time. In the meantime, wash and clean the cucumber and slice it into fine sticks. Wash and clean spring onions and cut into fine rings. Peel garlic and press it through the garlic press.
2
Put some cucumber and spring onions aside for sprinkling. Stir the rest with garlic into the cream cheese. Season to taste with salt and pepper. Wash and clean the tomatoes. Cut 1 tomato into eighths, remove seeds and dice finely. Wash the dill, dab dry, put something aside for garnishing. Chop the rest finely. Heat the oil in portions in a pan. Bake 4 pancakes from the dough one after the other. Fill the pancakes with the cream cheese, fold over once.
3
Wash the dill, dab dry, put something aside for garnishing. Chop the rest finely. Heat the oil in portions in a pan. Bake 4 pancakes from the dough one after the other. Fill the pancakes with the cream cheese, fold over once. Sprinkle with cucumber, dill, spring onions and tomatoes. Serve garnished with dill and a tomato layer