Wrapped pancakes

wrapped pancakes

Wrapped pancakes can be prepared with various fillings. Mix flour with salt and stir with 250 ml water until smooth. Stir the eggs into the pancake dough and leave to swell briefly. Meanwhile, cut the iceberg lettuce into fine strips and place in a salad bowl. Cut the small tomatoes, as firm as possible, into halves, cut into slices and mix with the iceberg lettuce. Halve yellow peppers, remove white seeds and skins and cut peppers into narrow strips. Add the pepper strips to the iceberg lettuce. Peel and dice the cucumber and mix into the salad. Cut the turkey breast into strips and fold into the salad. Lightly season mixed salad with freshly ground pepper and salt. In one pan per pancake, let out 10 g of margarine at medium temperature and bake three pancakes in succession. Place the pancakes on a plate and allow to cool slightly. Spread the pancakes with wild garlic butter or herb butter and spread the salad over it. Fold the bottom of the pancakes over the lettuce and then roll up from the long side. If you want to eat the wrapped pancakes by hand, you can wrap them in parchment paper.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
463 kcal
57 g
24 g
21 g

(C)opyright by Marions Kochbuch