Pancake roll from the tray

Ingredients for 2 servings:

• 1 bunch of arugula, approx. 60g
• 5 eggs
• 100 ml milk
• 100 ml mineral water
• 100 g flour
• salt and pepper
• 30 g tomatoes, dried
• 200 g cream cheese (5% fat)
• 200 g cooked ham
• Oil for brushing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

As a main course or as a snack for the buffet.

Clean, wash, and pat dry the arugula. Generously line a baking pan with parchment paper and place in the oven at 200°C (top/bottom heat). Whisk together the eggs, milk, mineral water, and flour to form a smooth batter. Season with salt and pepper. Remove the baking tray, brush the parchment paper with oil, and place the batter on top. Spread 1/3 of the arugula on top and press it lightly into the batter. Place in the oven on the middle rack and bake at the same temperature for 15-20 minutes. Meanwhile, chop the tomatoes. Mix with the cream cheese and season with pepper. Turn off the oven, remove the pancake, and use the parchment paper to pull it off the baking tray. Spread with the cream cheese mixture and top with ham. Spread the remaining arugula on top. Roll up the pancake, starting from the long side. Cut the roll into equal pieces. Then place it on the parchment-lined baking tray and return it to the oven to keep the pieces warm. Do not turn the oven on again and leave the oven door slightly open. This serving is enough for two people as a main course. Serve with a salad.