Summary

Ingredients

• 300 g flour
• 5 egg (s), lightly beaten
• 500 g milk

For the filling:

• 400 g cream cheese
• 100 g cranberries
• 50 g horseradish
• 8 slices turkey breast, smoked or smoked salmon
• salt
• 1 iceberg lettuce or rocket
• oregano

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Instructions

1. Sift the flour into a bowl and make a well in the middle. Add the beaten eggs, the spices and the milk and mix into a smooth batter. Fill in a vessel for pouring and cover, cool for about 15 minutes.
2. After the cooling time, dilute to the appropriate consistency with a little liquid, milk or water.
3. Heat a pan with a little fat, 7.5 on induction. From the handle of the pan, let the batter run out in the curve of the pan until the base is covered. Bake the crepe until golden on both sides, set aside and allow to cool.
4. Mix the cream cheese with the lingonberries and the horseradish and coat the cooled crepe with it. Place 1.5 slices of turkey breast or smoked salmon on top of the cream cheese so that the crepe is covered.
5. Cut the iceberg lettuce into strips and sprinkle in the middle of the filled crêpes.
6. Now roll up the crepe into a roll and cut into 2 cm. cut thick pieces.
7. Fix with a toothpick and serve.
8. The filling can also vary with curry, tuna, etc.