Pancake Rolls with Cream Cheese and Various Toppings

Ingredients

• 50 g flour (sifted)
• 120 ml milk
• Salt
• 1 egg
• 1 yolk
• 10 g melted butter
• 400 g double cream cheese
• Salt
• pepper (ground)
• butter for baking
• raw smoked ham strips (pan‑fried until crisp)
• black olives
• mango slices
• chili strands
• cooked white asparagus tip (from jar) with crème fraîche and chervil leaves
• smoked salmon (finely diced)
• halved strawberries (with chopped green pepper)
• pre‑made curry sauce for grilling
• shrimp (in lake)
• 2 slices Bresaola
• hard‑boiled quail eggs (or chicken eggs), peeled and halved
• 1 tsp caviar
• dill sprigs

Instructions

1. 1.

   Whisk the flour into the milk with a whisk. Add salt, egg, and yolk. Stir in the melted butter until you have a smooth batter; cover and let rise for about 1 hour.

2. 2.

   Re‑whisk the batter before baking. Melt a little butter, pour 3 pancakes from the batter onto the pan, and bake them until golden. Let them cool.

3. 3.

   Blend the cream cheese until smooth, season with salt and pepper, and spread it over the cooled pancakes. Roll them up and chill for at least 1 hour.

4. 4.

   Slice the rolls into 1‑cm thick pieces and garnish each piece with your choice of the listed toppings.