Large savory pancake roll

Ingredients for 4 servings:

• 135 g spelt flour, type 1050
• 335 g milk
• 6 eggs
• 200 g cheese, grated
• 200 g carrot(s)
• 200 g herb cream cheese
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

cold or warm, simply delicious!

Preheat oven to 225 degrees Celsius (425 degrees Fahrenheit) using a baking sheet lined with parchment paper. Whisk together the flour, milk, eggs, grated cheese, and salt. Peel and grate the carrots, and mix into the batter. Pour the pancake mixture onto the hot baking sheet and spread it evenly (a 40×35 cm baking sheet is ideal!). Bake for about 15 minutes until light brown. Remove the sheet from the oven and immediately spread the herb cream cheese evenly over the pancake. Then, starting from the long side, roll it up using the parchment paper. If the pancake is to be eaten cold, it’s best to let it cool completely on a wire rack; otherwise, serve immediately. Cut into portion-sized pieces before serving. This savory pancake makes a great finger food. It tastes great both hot and cold and tastes freshly made the next day!