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Sheet pancakes with smoked salmon

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Ingredients for 2 servings:

  • 100 g flour
  • 4 eggs
  • 100 ml milk, low-fat
  • salt and pepper
  • 5 tbsp mineral water
  • 250 g herb cream cheese
  • 200 g smoked salmon
  • 1 tbsp oil

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

fast, cheap, delicious

Preheat the oven to 170°C. Whisk the flour, eggs, and milk until smooth, season with salt and pepper, and let it sit for about 10 minutes. Line the oven tray with baking paper and heat in the oven for about 5 minutes. Stir the mineral water into the batter. Lightly brush the baking paper with oil. Pour the batter evenly onto the pancake and bake in the oven on the bottom rack for about 10-15 minutes until golden brown. Let the pancake cool slightly and spread with the herb cream cheese. Spread the salmon on top and tightly roll the pancake up long-side down. Cut into thick slices and arrange on a platter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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