Roast beef rolls with horseradish cream

Name: Roast beef rolls with horseradish cream
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 65 g Flour; 200 ml Milk; 2 Eggs (Gr. M); 7-10 Tbsp Salt, sugar; 1 collar Parsley; 1-2 TABLESPOONS Oil; 80 g Double cream cheese; 40 g soft butter; 4 TSP Cream horseradish (glass); 250 g Roast beef cold cuts (in thin slices); 7-10 Tbsp Cling film

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

65 g Flour
200 ml Milk
2 Eggs (Gr. M)
7-10 Tbsp Salt, sugar
1 collar Parsley
1-2 TABLESPOONS Oil
80 g Double cream cheese
40 g soft butter
4 TSP Cream horseradish (glass)
250 g Roast beef cold cuts (in thin slices)
7-10 Tbsp Cling film

Directions

1
For the dough put flour in a bowl. Gradually stir in the milk with the whisk of the mixer. Stir in eggs, 1 pinch of salt and sugar. Wash parsley and shake dry, chop the leaves finely.
2
Add half to the dough. Let the dough swell for about 10 minutes.
3
Bake a total of about 6 crêpes: Heat a coated pan (approx. 18 cm Ø) and brush with a little oil. Stir the dough briefly. Pour approx. 1⁄2 soup ladle of dough into the pan, swinging the pan so that the dough is evenly distributed.
4
Bake crêpe for 2-3 minutes, turning once. Do the same with the rest of the dough.
5
Place the crêpes slightly overlapping on a large piece of cling film (approx. 30 x 40 cm). Mix cream cheese, butter and horseradish. Spread 3⁄4 on the crêpes. Spread the roast beef on top and spread the rest of the horseradish cream on top.
6
Sprinkle with the rest of the parsley. Roll up to a tight roll (approx. 5 cm Ø) using the foil and chill for at least 2 hours.
7
Cut the crêpe roll slightly diagonally into approx. 2 cm wide slices and serve with small wooden skewers as desired.