Filled Pancake Rolls with Dip

5 from 7 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 155 kcal


  • 2 Sour cucumber
  • 250 g Quark semi-fat
  • 1 cup Sour cream
  • 250 g Yogurt 10% fat
  • 2 cloves Garlic
  • 1 tbsp Finely chopped parsley
  • Salt and pepper
  • 20 Pancakes
  • 200 g Grated mozzarella
  • 200 g Cooked ham
  • 2 Flour, eggs + some milk + salt, breadcrumbs
  • Cooking oil for frying


  • First bake the pancakes. Unfortunately, I don't have a recipe for pancakes, because I always make them by eye ...... years of practice;)))
  • Finely dice the pickles, then pat dry. Mix the quark, sour cream and yoghurt, squeeze the garlic and add. Add the parsley and the cucumber cubes, mix well, season with salt and pepper to taste and refrigerate.
  • Cut the ham into fine cubes and mix with the grated cheese. Now cover the pancakes with the ham and cheese filling (enough to make all the pancakes.
  • Roll the pancake up halfway normally, then fold in the sides and continue rolling until the end. So the filling definitely does not get outside;))
  • Now prepare three plates. Put the flour in one, crack the eggs in the second, salt and dilute with a little milk, and the breadcrumbs in the third.
  • Now carefully bread the pancakes (like a schnitzel).
  • Heat plenty of oil in a pan and fry the pancakes nicely on each side.
  • Serve warm with the dip. Simply delicious ... but also taste pretty good cold ...


Serving: 100gCalories: 155kcalCarbohydrates: 2.8gProtein: 11.9gFat: 10.6g
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Written by John Myers

Professional Chef with 25 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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