Summary

Ingredients

For the dough:

• 2 egg (s)
• 100 grams flour
• 150 ml milk
• 50 ml mineral water
• 2 pinch (s) salt
• Oil for frying

For the sauce: (honey mustard sauce

• 4 tablespoon, heaped honey
• 4 tablespoon, heaped mustard
• 1 tablespoon, heaped dill, freshly chopped

For the filling:

• 2 packs smoked salmon, 00 g each
• 2 cups crème fraîche, 00 g each
• 2 tablespoon, heaped dill, freshly chopped
• 1 lemon (s), juice it
• 1 teaspoon, leveled salt
• 1 teaspoon, leveled pepper from the mill

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Instructions

1. First mix the dough for the pancakes from the ingredients, apart from the water, to a smooth dough. When the batter is smooth, slowly stir in the sparkling water. Set the dough aside for 30 minutes.
2. Mix the honey and mustard sauce with the ingredients and set aside.
3. Cut the salmon into small cubes approx. 1 cm x 1 cm and place in a bowl. Add the crème fraîche, lemon juice and chopped dill, salt and pepper and stir well so that everything is mixed well. If necessary, add salt and pepper to taste.
4. Now bake 3 - 4 pancakes from the dough in the oiled pan and let them cool down.
5. Then distribute 2 neatly heaped tablespoons of the salmon mixture for each pancake and roll the pancakes. Now cut the pancakes diagonally (optically nicer when serving) into 1.5 cm - 2 cm slices. I get 9 slices out of each pancake.
6. Arrange the slices and garnish with the honey-mustard sauce and a sprig of dill.
7. I also served commercial cream horseradish with it. Good Appetite!