Pancakes with Cream Cheese and Salmon Filling

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Pancakes with Cream Cheese and Salmon Filling
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
125 grams Pastry flour
250 milliliters milk
1 pinch salt
2 eggs
2 Tbsps butter
4 leaves Iceberg lettuce
1 handful Sprout
200 grams cream cheese
2 Tbsps Whipped cream
1 splash lemon juice
1 tsp Horseradish (from a jar)
salt
freshly ground peppers
250 grams Smoked salmon
Cress (for garnish)
How healthy are the main ingredients?
cream cheeseWhipped creamHorseradishsalteggsalt

Preparation steps

1.

In a bowl, mix milk with flour and a pinch of salt until smooth. Stir in eggs and allow the resulting batter to rest for 15 minutes.

2.

Heat butter in a large frying pan and cook 4 pancakes successively from batter until golden brown on both sides. Leave pancakes to cool.

3.

Rinse lettuce, trim, shake dry and cut into strips. Rinse sprouts and drain well. Mix cream cheese in a bowl with cream, lemon juice and horseradish until smooth and season with salt and pepper. Spread each pancake with cream cheese mixture and cover with lettuce leaves and smoked salmon. Sprinkle sprouts over and then roll each pancake. Cut each into 3 pieces and serve garnished with watercress.