Summary

Ingredients

For the dough:

• 200 g flour
• 4 egg (s)
• 500 ml milk
• 100 ml mineral water
• 0.5 ½ bunch chives
• 5 sprigs parsley
• 0.25 ¼ bowl cress
• salt and pepper

For the cream:

• 250 g low-fat quark
• 200 g cream cheese

For the filling:

• 1 packet ham
• 1 packet rocket
• 1 package cheese
• salt and pepper

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Instructions

1. For the dough, combine the flour, eggs, milk and mineral water in a bowl to create a creamy dough. Chop the chives, parsley and cress and add to the batter. Season to taste with salt and pepper and stir well again. Let the dough soak for 10 minutes.
2. For the cream, mix the cream cheese and quark in a small bowl and season with salt and pepper.
3. Heat a small piece of butter in a non-stick pan and use a ladle to add the batter to the pan in portions. Rotate the pan so that the batter is evenly distributed. After approx. 2 - 3 minutes, turn the dough and fry until it is golden brown on both sides. The amount of dough is enough for approx. 8-10 pieces. Let the pancakes cool down briefly.
4. Place a pancake on a plate and use a spoon to spread some cream cheese over the entire pancake. Cut some cheese and ham into small pieces and place on half of the pancake. Sprinkle with rocket and roll up. Heat in the microwave for 1 minute so that the cheese melts.
5. Alternatively, the pancake can also be eaten cold.