Pancakes with Smoked Salmon Filling

Ingredients

• 200 g Flour
• 450 ml milk
• 2 Eggs
• 1 pinch salt
• butter (for frying)
• 300 g crème fraîche (more if needed)
• 1 tbsp Lemon Juice
• pepper (ground)
• 16 large slices smoked salmon
• 16 sage leaves
• 50 g toasted pine nuts
• 100 g freshly grated Emmental cheese

Instructions

1. 1.

   Whisk the flour, salt and milk together and fold in the eggs. Let the batter rest for 30 minutes; if it’s too thick add a little more milk. Gradually pour the batter into hot butter to bake pancakes.

2. 2.

   Beat the crème fraîche with lemon juice and season with salt and pepper.

3. 3.

   Preheat the oven to 150 °C (Ober‑ und Unterhitze).

4. 4.

   Spread the crème fraîche on each pancake, top with salmon, sage and pine nuts, roll up, sprinkle with cheese and briefly gratinate in the preheated oven. Slice diagonally and serve on plates.