Various pancake rolls with arugula

Ingredients for 1 servings:

• 3 eggs
• 6 tbsp flour
• 3 tbsp milk
• 3 tbsp mineral water
• 3 tsp, heaped Ajvar
• 3 tsp, heaped cream cheese (paprika cream cheese)
• 5 tsp, heaped herb cream cheese
• 125g mozzarella
• 50 g arugula
• 1 tbsp tomato paste
• salt and pepper
• oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

ideal for parties, buffets or as a tasty snack in between

For the pancakes, whisk the eggs, add the flour, and stir until smooth. Then add milk and water until the batter is neither too thick nor too runny. Add a pinch of salt. Spread the pancake batter evenly and as thinly as possible into a hot, oiled pan and turn it over when the surface has dried (it’s best to use a lid until then). Once the pancake has been turned, remove the lid and fry until golden brown. The batter will make 5 small or 3-4 large pancakes, which should then be patted dry with kitchen paper and left to cool. While the pancakes are cooling, wash the arugula and cut the mozzarella into very thin slices (you can also tear it apart). For the pepper rolls: Mix together the ajvar, paprika cream cheese, and tomato paste. Spread generously over the cooled pancakes. Distribute the arugula and mozzarella as if topping a pizza. Then roll the pancake tightly and cut into evenly thick pieces (1-2 cm), then pin them together with a toothpick. For the cream cheese rolls: Spread the herb cream cheese generously on the pancake and season with salt and pepper. Then arrange the arugula and mozzarella as described above, roll tightly, cut into pieces, and pin together. This makes about 20-25 rolls in total.