Pancake Rolls Carrots and Elder

For the filling: Peel and finely dice the carrots. Remove the ground elder from the stalks. Blanch the carrots in a pot of boiling salted water 2-3 minutes, remove with a skimmer, drain and transfer to a bowl. Add the ground elder to the pot, blanch 1 minute, drain well, squeeze dry, coarsely chop and add to the bowl with the carrots. Stir in the soy sauce, season with salt and pepper.

Preheat the oven to 100°C (approximately 200°F) convection.

For the pancakes: In a bowl, whisk the eggs with the mineral water, cornstarch and a little salt until smooth. Heat 1 tablespoon oil in a pan and pour in a ladleful of the batter. Saute briefly, spoon a little of the vegetable mixture over and saute until the top is set and the underside is light brown, 1-2 minutes. Slide the pancake out of the pan and roll up. keep warm in the oven. Cook the remaining pancakes in the same way and keep warm.