Ham and Brie Pancake Rolls

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Ham and Brie Pancake Rolls
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in

Ingredients

for
6
For the pancake batter
125 grams
teaspoon
375 milliliters
2
40 grams
melted Butter
Clarified butter (for frying)
For the filling
6 sheets
clear Gelatin
250 grams
200 grams
Double cream cheese (60-75% fat) (such as brie or camembert)
50 grams
1 bunch
1 bunch
4 tablespoons
200 grams

Preparation steps

1.

Mix flour and salt in a bowl. Add milk and eggs and stir until smooth. Cover and let stand for 30 minutes. Stir in melted butter. Heat clarified butter in a pan and fry pancakes in batches. 

2.

Soak gelatin in cold water for 5 minutes. Mix quark, fromage frais and horseradish. Season with salt and pepper. Rinse scallions, shake dry and finely chop. Rinse parsley, shake dry and chop. Stir scallions and parsley into quark mixture. In a saucepan, heat cream over low heat, until lukewarm. Squeeze excess water from gelatin and add gelatin to cream, stirring until dissolved. Add quark mixture to cream. Let cool for about 30 minutes, stirring often. 

3.

Arrange ham on pancakes and top with slices of cheese. Place quark mixture in a pastry bag without tip. Pipe a dollop of quark mixture onto each pancake. 

4.

Roll up pancakes, cover and refrigerate for about 2 hours. Cut pancake rolls into slices. Arrange on a platter and serve.