- 2 tablespoons Whole-wheat flour
- 125 milliliters Milk
- 6 tablespoons Mineral water
- 2 Eggs (size M)
- 150 grams Yogurt (0.1% fat)
- 1 teaspoon Dijon mustard
- freshly ground pepper
- Lemon juice (to taste)
- 2 tablespoons Olive oil
- 4 tablespoons Tapenade (olive paste, from a jar)
- 300 grams lamb's lettuce
- 2 Belgian endives
- 1 red Bell pepper
- 2 tablespoons sweet and sour Chili sauce
Mix the flour with ¼ teaspoon salt, milk, mineral water and eggs to form a smooth batter. Let the batter rest for 15 minutes.
Mix the yogurt with mustard and lemon juice, and season with salt and pepper. Chill the yogurt sauce in the refrigerator.
Heat olive oil in a nonstick skillet and fry 4 pancakes successively from the batter. Spread the tapenade over each pancake and roll up. Cut the pancake rolls into about 1 cm (approximately ½ inch) thick slices.
For the salad, trim, rinse and shake dry the lettuce. Trim the endives, cut in half, cut out the stalk and separate the leaves. Rinse the bell pepper, cut in half, remove seeds and ribs, and cut into strips.
Mix the lettuce with endives and bell pepper strips, and serve together with the tapenade pancake rolls. Drizzle with yogurt sauce and sweet and sour chile sauce.