Summary

Ingredients

For the dough:

• 4 egg (s)
• 250 ml milk
• 120 g flour
• salt
• Clarified butter, for frying

For the filling:

• 800 g quark
• 100 g crème fraîche
• 2 egg (s)
• 1 bunch parsley
• 1 bunch chives
• 1 box cress
• 2 red pepper (s)
• 100 g cooked ham
• 2 tablespoon tomato ketchup, or 1- teaspoons Sambal Oelek or Ajvar
• 2 cloves garlic)
• salt and pepper
• Paprika powder
• Curry powder

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Instructions

1. Mix milk with flour, always stir in only as much flour as the dough can absorb, add salt, beat in eggs one by one with the whisk or hand mixer. Heat clarified butter in a pan and bake 12 pancakes from it.
2. For the filling, boil 2 eggs hard and chop finely, chop the herbs, cut the ham and paprika into fine cubes.
3. Mix the quark and creme fraiche, season with salt and pepper. Divide this mixture into 3 portions.
4. Stir in some of the crushed garlic and herbs, divide over 4 pancakes, spread and roll up tightly, possibly wrap in foil so that they do not rise.
5. For the next 4 pancakes, eggs and ham and possibly some curry powder are placed under the second quark portion and proceed in the same way as above.
6. In the third quark portion are diced paprika and ketchup or sambal oelek, or ajvar, season with paprika powder to taste. Fill the remaining pancakes with it and roll up the same way.
7. Place the pancake rolls in the refrigerator for at least 3 hours, before serving in about 2 cm. Cut thick rolls and stick on skewers. Garnish with cress and fresh herbs.
8. These pancake rolls can be varied as desired, e.g. with smoked salmon or tuna instead of ham or French or Italian herbs instead of chives and parsley. You can improvise wonderfully there, depending on what the kitchen and the season have to offer.