Crepe Rolls with Salmon and Cream Cheese

Ingredients

• 220 ml milk
• 100 g spelt whole‑grain flour
• 1 pinch salt
• 2 Eggs
• 1 tbsp Rapeseed Oil
• 200 g Cream cheese
• 100 g low‑fat quark
• 1 splash Lemon juice
• 1 tsp horseradish paste
• Pepper
• 0.25 bunch chives
• 0.25 bunch Parsley
• 200 g smoked salmon

Instructions

1. 1.

   Whisk the milk, flour and salt until smooth, then fold in the eggs and let the batter rest for 15 minutes. Heat oil in a pan over medium heat and cook four thin crepes from the batter to a golden yellow color; set aside to cool.

2. 2.

   For the filling, blend cream cheese with quark, lemon juice and horseradish until smooth, season with pepper. Wash and dry the chives and parsley; set aside a few parsley leaves for garnish, finely chop the rest along with the chives and fold into the mixture.

3. 3.

   Lay each crepe on smoked salmon, spread the filling over it, then roll up tightly and chill in the refrigerator for at least 30 minutes.

4. 4.

   Slice the rolls diagonally into five pieces, secure with small wooden sticks and garnish with parsley before serving.