Wrapped Pancakes

Wrapped Pancakes you can prepare with various fillings. Mix flour with salt and stir until smooth with 250 ml of water. Stir in the egg batter and briefly to swell. Meanwhile, iceberg lettuce into thin strips and place in a salad bowl. Small, firm tomatoes cut in half if possible, cut into slices and mix with the iceberg lettuce.


Yellow peppers in half, remove seeds and skins and white pepper into thin strips. Pepper strips to give iceberg lettuce. Peel and dice cucumber salad, and toss with the salad. Sliced ​​turkey breast cut into strips and stir into the salad. Mixed salad with freshly ground pepper and salt lightly. In a skillet per pancake 10 g margarine over medium heat and cook miss three consecutive pancakes. Pancakes on a plate and let cool slightly.

Pancakes with garlic butter or herb butter spread and spread over the salad. The bottom of the flip pancakes over the salad and then roll up from the long side. Who wants to eat the pancakes with the hand wrapped, wrap it in parchment paper.


¤ 200 g Flour
¤ Salt
¤ 0.25 L Water
¤ 3 Eggs
¤ 90 g Iceberg lettuce
¤ 3 Tomato Peppers, yellow
¤ 1 / 2 Cucumber Salad
¤ 100 g Turkey breast, sliced
¤ 100 g Freshly ground pepper
¤ 30 g Margarine
¤ 20 g Wild Garlic Butter

Serves 3 – 478 cal per serving, 20 mins Prep – 20 mins Total