Pancake Roll with Salmon Filling

A great cake recipe for any occasion:

Put salt, flour, milk and egg in a large enough bowl and stir with a mixer, soak for about 10 minutes.

Heat oil in a pan (bottom diameter 20 cm), bake 2 pancakes in a row on 2 or automatic cooking zone 8 to 10. Cool both pancakes.

Spread pancakes with crème fraiche. Put 2 sprigs of dill aside, cut the remaining dill with scissors and sprinkle on the pancakes. Place four slices of salmon next to each other on each pancake. Then roll up the pancakes tightly, wrap in plastic wrap and place in the refrigerator for 1 to 2 hours. Remove the rolls from the plastic wrap and cut each into 6 slices, garnish with the remaining dill.

35 min.

of Hamburgische Electricitätswerke Ag

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