Summary

Ingredients

• 80 g flour, (whole wheat flour)
• 80 g wheat flour
• 400 ml milk
• 3 egg (s)
• 1 tablespoon olive oil
• 1 can tuna, in its own juice
• 4 tablespoon yogurt 1.5 fat
• 1 tablespoon sour cream
• 1 green pepper (s)
• 8 leaves iceberg lettuce
• 1 salt and pepper
• Chili powder

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Instructions

1. Put both flours, milk, eggs, a pinch of salt and a tablespoon of olive oil in a bowl and stir well with a whisk. Let the pancake batter rise for 10 minutes.
2. Drain a can of tuna in its own juice. Put the tuna in a small bowl and chop with a fork. Now add a tablespoon of sour cream and 4 tablespoons of yoghurt to the bowl and stir well (you can also use a hand blender to chop the tuna). Season the tuna paste with salt, pepper and a little chili powder.
3. Put a little olive oil in the pan and fry the pancakes in portions until golden brown. Let the pancakes cool.
4. Cut the bell pepper into strips. Pluck 8 leaves of iceberg lettuce and wash well.
5. Brush the cooled pancakes with the tuna paste. Then put on a sheet of lettuce and strips of pepper. Then roll up the pancakes carefully, but still reasonably firm.
6. If you don`t eat them right away, wrap them in cling film and store in the refrigerator.
7. With these ingredients you can get 8 pancakes.