Pancake rolls

Ingredients for 4 servings:

• 250 g flour
• 1 pinch of salt
• ¼ tsp curry powder
• 6 eggs
• ¼ liter of milk
• 3 tbsp mixed herbs (frozen)
• Oil or margarine for frying
• 5 m.-sized carrot(s)
• 1 bunch of spring onions
• 3 m.-sized onion(s)
• 1 garlic clove(s)
• 3 tbsp butter
• salt and pepper
• curry powder
• 400 g cheese (Gouda or Emmental), grated
• mozzarella for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

Put the flour, salt, and curry powder in a bowl. Gradually add the eggs and milk and mix into a smooth batter. Stir in the herbs and let the batter rest for about 20 minutes. Heat oil or margarine in a pan and fry the thin pancakes, one at a time, for about 2 minutes on each side. For the filling, wash, peel, and finely grate the carrots (ideally using a grater). Wash and trim the spring onions, peel the onions and garlic. Slice the spring onions and onions into rings, and crush the garlic. Melt half the butter in a pan, sauté the carrots, onion rings, and garlic for about 5 minutes, then season to taste with salt, pepper, and curry powder. Top each pancake with some vegetables and cheese (reserve about 4 tablespoons of cheese), roll up, and cut each into 3 pieces. Grease an ovenproof baking dish with the remaining butter and place the rolls in the dish. Sprinkle with the remaining cheese (if you like, you can also sprinkle shredded mozzarella over the rolls). Bake in a preheated oven at 175°C for about 25 minutes. Serve with a fresh, crisp salad and yogurt as a dressing.