Pancake rolls with salmon and prosciutto


melted butter 2 tbsp. l.
165 g flour.
350 ml of milk.
eggs 2 pcs.
pinch of salt 1 pc.
Philadelphia to taste
prosciutto (or ham) to taste
smoked salmon to taste

All the ingredients for pancakes beat with a mixer until smooth dough. Put in refrigerator for 30 minutes.
Fry the pancakes in a pan thin on both sides. Totally cool them before stuffing.
Apply Philadelphia each pancake.
Top with sliced ​​salmon or prosciutto strip (or ham).
Twist, wrap with cling film and refrigerate for 24 hours.
Then cut into small rolls. Secure with a toothpick and serve.

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