Wraps Filled with Turkey Ham and Spinach

Ingredients

• 2 Eggs
• 350 g whole wheat flour
• 500 ml milk (3.5% fat)
• Salt
• 2 tbsp olive oil
• 500 g spinach
• 1 Spring onion
• 200 g smoked turkey breast fillet (sliced)
• 100 g cream cheese
• 1 tbsp Lemon Juice
• Pepper

Instructions

1. 1.

   Separate the eggs. Whisk the flour with the milk, a pinch of salt, the yolk and 1 tsp oil, then let it rest for about 10 minutes. In the meantime beat the egg white into stiff peaks and keep cool.

2. 2.

   Wash, trim and blanch the spinach in boiling salted water until wilted. Drain, shock in cold water, squeeze out excess liquid and finely chop. Slice the spring onion into thin rings. Cut the turkey into strips. Mix the cream cheese with lemon juice, salt and pepper. Fold the beaten egg white into the pancake batter and cook several pancakes in a lightly oiled pan.

3. 3.

   Keep the finished pancakes warm in a preheated oven at 80 °C (fan: 60 °C; gas: lowest setting). To serve spread the cream‑cheese mixture on each pancake, top with spinach, spring onion rings and turkey strips, season with salt and pepper, then roll up. Serve immediately.