Rucola Cream Cheese and Smoked Salmon Pancake Rolls

Ingredients

• 1 egg
• 200 ml milk
• 100 g flour
• 0.5 tsp Salt
• 3 tbsp Rapeseed oil
• 2 handfuls arugula (ca. 60 g)
• 150 g cream cheese (double thickened)
• 75 g low-fat quark
• 1 tsp freshly grated horseradish
• 1 tsp lemon juice
• Salt
• pepper (from the mill)
• 400 g smoked salmon (in slices)

Instructions

1. 1.

   Whisk the egg with the milk. Add flour, salt and 1 tbsp oil and stir into a smooth batter. Let rest covered for about 20 minutes.

2. 2.

   Wash, dry and finely chop the arugula. Mix cream cheese with quark, horseradish and lemon juice. Season with salt and pepper, fold in the arugula, taste and refrigerate.

3. 3.

   Heat a little oil in a hot pan and pour a thin layer of batter. Brown golden on one side, flip and cook the other side. Remove and repeat with remaining batter.

4. 4.

   Spread the chilled crepes thinly with the arugula cream, leaving space at the edge. Place smoked salmon on top and roll tightly. Wrap in cling film and chill for at least 1 hour.

5. 5.

   Unwrap and slice into about 2 cm thick rounds to serve.