Pancakes with feta cheese and tuna

Ingredients for 4 servings:

• 4 eggs
• 2 tbsp water
• 200 ml milk
• 100 g flour
• 1 pinch of salt
• 200 g sour cream
• 1 tbsp cream cheese, natural
• 1 can tuna in oil
• 3 spring onions
• 1 garlic clove(s)
• e.g. salt and pepper
• n. B. Herbs, Italian
• e.g. parsley, fresh
• possibly milk, if needed
• 5 leaves of iceberg lettuce
• 2 tomatoes
• ½ cucumber(s)
• 100 g sheep’s cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

hearty, quick and delicious

Mix eggs, mineral water, milk, flour, and salt to make a pancake batter. The batter should be slightly thick. Pour the batter onto a baking sheet lined with baking paper and bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes. While the pancakes are baking, prepare the filling. Mix the sour cream with the cream cheese. Drain the tuna and add it to the mixture. Wash and finely chop the spring onions and stir them into the mixture. Chop the garlic clove and fold it in. Season everything with salt, pepper, Italian herbs, and/or parsley. If the mixture is too thick, simply add a little milk (just a little!). Chill the filling. Wash and finely chop some iceberg lettuce leaves, the tomatoes, and the cucumber. Dice the feta cheese. The pancakes should be done by now. Remove the pancakes from the oven and from the baking sheet. Soak a clean tea towel in cold water and immediately place it on the pancake. Then, using the tea towel, roll it into a roll and let it cool. After a few minutes, the dough is ready to use. Remove the tea towel. Spread the sour cream mixture, then the remaining ingredients, over the pancake and roll it up again. Cut the roll into slices.