Salmon Pancake Rolls

Ingredients

• 200 ml Milk (3.5% fat)
• 100 g Spelt Whole Grain Flour
• 1 pinch salt
• 2 Eggs
• 2 tbsp butter
• 200 g Cream cheese
• 100 g low-fat quark
• 2 Tbsp whipping cream
• 1 splash Lemon juice
• 1 tsp horseradish (jarred)
• ground pepper
• 200 g smoked salmon
• parsley

Instructions

1. 1.

   Whisk the milk with flour and salt until smooth, then fold in the eggs and let the batter rest for about 15 minutes.

2. 2.

   Bake a total of four thin pancakes: heat 1 tsp butter in a pan, pour a ladleful of batter, and cook each side for about 3–4 minutes until golden brown. Use the remaining batter similarly.

3. 3.

   For the filling, blend cream cheese with quark, whipping cream, lemon juice and horseradish until smooth, then season with pepper.

4. 4.

   Spread the cream mixture on each pancake, lay smoked salmon slices over it, roll up, and chill covered for about 30 minutes before serving.

5. 5.

   Trim the ends of the rolls, cut them in halves or thirds, garnish with parsley, and serve in small glasses.