Eggplant and Sheep Cheese Stuffed Pancake

Ingredients

• 200 g Flour
• 0.25 tsp Salt
• 500 ml milk
• 2 Eggs
• 30 g clarified butter (for frying)
• 2 Eggplants
• 4 tbsp olive oil
• herb salt (to taste)
• 0.5 iceberg lettuce
• 12 black, pitted olives
• 200 g feta
• 200 g herb cream cheese
• 2 sprigs Mint

Instructions

1. 1.

   Whisk the flour with a pinch of salt and milk until smooth. Add the eggs and beat into a thick batter. In a hot pan melt some clarified butter and bake 6‑8 thin pancakes, cover and keep warm in an oven at 80 °C (top and bottom heat). Wash the eggplants, trim the stems, and slice the flesh into 3 mm thick rounds. Heat olive oil in a pan and brown the eggplant slices on both sides for about 4 minutes; drain on paper towels and season with herb salt.

2. 2.

   Wash the iceberg lettuce, dry, and cut into thin strips. Slice the olives and cheese into strips. Spread cream cheese lightly on each pancake, fold half over, and top with eggplant rounds. Distribute lettuce and olives on top. Sprinkle fresh mint leaves from the stems onto the pancakes. Roll the pancakes into tubes and serve.