Pancake Rolls with Carrots and Chives Spread

Ingredients

• 150 g finely ground wheat
• 0.5 tsp Salt
• 120 ml milk
• 150 ml mineral water
• 1 egg
• fat (for baking)
• 4 carrots (about 100 g each)
• 4 large lettuce leaves
• Salt
• 100 g cream cheese
• 3 tbsp yogurt
• 3 tbsp chive curls
• 1 tsp sharp mustard
• 1 tsp lemon juice
• Pepper (freshly ground)

Instructions

1. 1.

   Whisk the wheat flour with salt, milk and mineral water and let it rest covered for 30 minutes. Quarter the carrots lengthwise and steam them in a little water with salt until just tender. Remove the thick ribs from the lettuce leaves. Mix the cream cheese with yogurt, salt, chives, mustard, a splash of lemon juice and pepper until smooth and taste.

2. 2.

   Heat the pan, add a bit of fat and cook four pancakes on both sides. Spread the cream cheese mixture over the pancakes, lay the lettuce leaves on top and arrange the carrots side by side in the center.

3. 3.

   Fold the edge at the lower end over the carrots and roll the pancakes tightly from one side. The rolls can also be eaten by hand with a paper napkin wrapped around them.