Pancake chocolates
- 125 g flour
- 5 Eggs (size M)
- 1/8 l Milk
- Salt
- Pepper
- 50 g young spinach leaves
- 150 g Cucumber
- 4 Stalk (s) Thyme
- 100 g Crème fraîche
- 1–2 TL lemon juice
- 100 ml mineral water
- 3 EL green pesto
- 40 g Salami in thin slices
- 2 EL Double cream cheese
- 125 g Turkey breast cold cuts
- olives andRocket
- baking paper
- 24 small paper baking cases
50 minutes
light
- 1.
- Mix the flour, eggs and milk until smooth. Season with salt and pepper. Let the dough soak for approx. 10 minutes
- 2.
- Clean the spinach, wash, shake dry. Wash and clean the cucumber, cut in half lengthways and remove the seeds. Cut the cucumber into strips. Wash the thyme, shake dry, strip the leaves off the stems and chop. Season the crème fraîche with salt, pepper, lemon juice and thyme well.
- 3.
- Line the oven pan (32 x 39 cm) with baking paper. Stir the mineral water into the pancake batter and pour evenly onto the drip pan. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 15 minutes. Remove, let cool, take out of the drip pan and carefully loosen the baking paper
- 4.
- Halve the pancakes lengthways. Spread half of it with pesto, top with salami and cucumber and sprinkle cream cheese on top. Roll up the pancakes from the long side
- 5.
- Brush the remaining half of the pancake with crème fraîche, top with spinach and turkey breast. Roll up the pancakes, cut into approx. 12 rolls each and arrange in small baking tins. Garnish with olives and rocket
- 6.
- Waiting time approx. 15 minutes
1 piece approx:
- 80 kcal
- 330 kJ
- 4 g protein
- 5 g fat
- 4 g carbohydrates
Leave A Comment