Pancake Wraps
Pancakes wraps with cheese and ham: A snack that provides plenty of calcium for strong bones. A delicious snack.
Ingredients
- 75 g whole wheat flour
- 75 g wheat flour
- 400 ml milk (1.5% fat)
- 3 eggs
- 2 tbsp oil
- 1 pinch salt
- 1 red bell pepper
- 8 lettuce leaves
- 150 g cream cheese (13% fat)
- 150 g smoked salmon (16 slices)
- 125 g Gouda (8 slices; 30% fat i. Tr.)
Instructions
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1.
Mix all flours, milk, eggs, 1 tbsp oil and salt into a smooth batter and let it rise for 10 minutes. Heat a non-stick pan (24 cm Ø), grease evenly with oil, add a little batter (not too much at once), spread the batter well by swiping immediately and bake 1 as thin pancakes as possible over medium heat.
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2.
Place the finished pancakes on a plate. Continue in the same way until the oil and batter are used up and 8 pancakes are baked. Let cool.
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3.
Halve, deseed, wash and cut the bell pepper into thin strips. Wash and spin dry the lettuce leaves.
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4.
Spread each pancake with about 1 tbsp cream cheese.
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5.
Top with 1 lettuce leaf, 2 slices of smoked salmon and 1 slice of cheese. Finally, add bell pepper strips in the middle.
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6.
Carefully wrap the pancakes into tight rolls, halve and serve.
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7.
If the wraps are not eaten immediately, wrap them individually tightly in plastic wrap.
