Summary

Ingredients

For the dough:

• 4 egg (s)
• 2 tablespoon water
• 200 ml milk
• 100 g flour
• 1 pinch (s) salt

Also: (for the sour cream)

• 200 g sour cream
• 1 tablespoon cream cheese, natural
• 1 can tuna, in oil
• 3 spring onion (s)
• 1 clove garlic
• Salt and pepper
• Herbs, (Italian herbal mixture)
• parsley, fresh
• possibly milk, if necessary

For covering:

• 5 leaves iceberg lettuce
• 2 tomato (s)
• 0.5 ½ cucumber (s)
• 100 g sheep cheese

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Instructions

1. Mix the eggs, mineral water, milk, flour and salt into a pancake batter. The dough should be a little thick. Place the dough on a baking sheet lined with baking paper and bake in a preheated oven at 180 degrees for about 20 minutes.
2. Make the filling while baking. Mix the sour cream with the cream cheese. Add the tuna (drained) to the mixture. Wash and chop the spring onions and stir into the mixture. Chop garlic clove and fold in. Season everything with salt, pepper and Italian herbs and / or parsley. If the mixture is too thick, just add some milk (just a little!). Refrigerate.
3. Now wash some lettuce leaves from the iceberg lettuce, the tomatoes and the cucumber and cut into small pieces. Dice the sheep`s cheese.
4. The pancake should be ready by now. Remove from the oven and from the tray. Soak a clean tea towel in cold water and immediately place it on the pancake, then roll it into a roll with the tea towel and let it cool. After a few minutes, the dough is ready for further processing. Remove the tea towel. Now first distribute the sour cream mass, then the remaining ingredients on the pancake and roll up again, cut into slices.