Summary

Ingredients

• 2 egg (s)
• 300 ml milk
• 2 tablespoon herbs Provence, frozen
• salt
• pepper
• 200 g flour
• 4 teaspoons oil
• 250 g sour cream
• 2 teaspoons horseradish
• 400 g ravlax
• Pepper berries, pink

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Instructions

1. Mix eggs, milk, salt, pepper and herbs together. Add flour and mix into a smooth dough. Let it soak for about 10 minutes.
2. Heat 1 teaspoon of oil in a coated, 22 cm Ø pan. Pour in 1/4 of the dough and bake until golden brown on both sides. Bake 3 more pancakes from the remaining batter. Let cool down on kitchen paper.
3. Mix the sour cream with the horseradish, season with salt and pepper. Brush the pancakes with horseradish sour cream. Spread the salmon slices on top, roll up and cut into pieces approx. 3 cm wide. Possibly stick with wooden skewers. Arrange on a plate and sprinkle with pink berries.