Pancake rolls with salmon
Pancake with camembert
- 200 GRAM FLOUR
- 2 EGGS
- 200 GRAM SMOKED SALMON, in slices
- 1 CUP CRÈME FRAÎCHE
- 2 CUPS MILK
Mix the flour with the milk and the eggs and bake thin pancakes out of this mixture. Distribute first the crème fraîche over the pancakes, followed by the salmon. Roll the pancakes up and put them in the fridge for one hour. Cut the rolls into thin slices.
Open the box and take the camembert out. Put a pancake in each half of the box. Cut the camemebert in wedges and arrange a few in the pancakes. Bake the pancakes in the oven at 200 degrees Celsius for 5 to 10 minutes.
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