Pancake Rolls

Ingredients

• 150 g spelt whole‑grain flour
• 100 ml milk (1.5% fat)
• 100 ml sparkling mineral water
• Salt
• 2 Eggs
• 500 g carrots (about 5 carrots)
• 1 bunch Basil
• 100 g goat cheese (13% fat)
• 50 g low‑fat quark
• 1 tbsp poppy seeds (black poppy)
• Pepper
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Whisk the spelt flour with milk and mineral water until smooth. Add ½ tsp salt and eggs, then let the batter rest for about 30 minutes.

2. 2.

   Meanwhile wash, peel, and grate the carrots coarsely. Place them in a bowl, sprinkle with salt, and let stand for 5 minutes.

3. 3.

   Wash the basil and shake dry. Set aside a few leaves, finely chop the rest.

4. 4.

   Stir goat cheese, quark, poppy seeds, and chopped basil into the grated carrots. Season with salt and pepper to taste.

5. 5.

   Lightly oil a non‑stick pan (about 16 cm diameter) and heat. Pour 3 tbsp of batter into the pan and spread evenly by swirling.

6. 6.

   Cook each side for 2 minutes over medium heat. Transfer to a plate, then repeat with the remaining batter to make 11 pancakes total, letting them cool.

7. 7.

   Spread the carrot–cheese mixture on each pancake, smooth it out, sprinkle the reserved basil leaves on top, and roll up tightly.

8. 8.

   Place the rolled pancakes in a rectangular lunch container (about 1.5 L capacity) for easy transport.