Separate the eggs, mix the egg yolks, mineral water, flour and salt into a dough and leave to swell for approx. Clean the vegetables and grate them finely. Beat egg whites with a pinch of salt until stiff and fold into the batter. Bake eight pancakes in a small 18 cm pan. Brush each pancake with 1 tablespoon of cream cheese. Mix the vegetables and spread them on the pancake, then roll up and secure with toothpicks. Halve diagonally. Serve two pancakes (four pieces) per person. Sprinkle with cress.
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