Pancake rolls with spinach and salmon recipe
Pancake Rolls with Spinach and Salmon recipe
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|salt and freshly ground black pepper|
|80 g||young spinach|
|300 g||cream cheese|
|100 g||Feta cheese, crumbled|
|200 g||smoked salmon, sliced|
|3 tbsp||chives, chopped|
Sift the flour into a bowl. Stir in the milk and some salt and add the eggs. Stir until well combined. Allow to soak for at least 10 minutes.
In a pan, heat the oil. Add always a small ladle of the batter and tilt the pan to divide the batter evenly. Bake thin pancakes until golden on both sides. Allow to cool.
Cook the spinach in salted water for a minute. Drain and chop the spinach. Mix the spinach with 100g of the cream cheese and with the Feta cheese. Season to taste with salt and pepper.
Chop the salmon and mix with the remaining cream cheese. Stir in the chives. Season to taste with pepper.
Spread the thin pancakes with the spinach and the salmon cream. Tightly roll up the pancakes and allow to soak ion the fridge for an hour. Cut the pancakes into small slices and arrange the slices on serving plates.
ca. 15 min
Cooking / Baking Time:
ca. 10 min
Grade of difficulty:
Calories per portion:
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