Winter Pancake Rolls with Carrot and Leek Filling and Cheese
Thin pancakes are filled with carrots, leek and cream cheese, rolled up and baked with Gouda. A warming dish for cold winter days that children like because it is mild and colorful, and it can be prepared well in advance.
By yumbelo · 4 servings · 40 minutes
Ingredients
- 250 g Wheat flour
- 500 ml Milk
- 3 pc Eggs
- Salt
- 3 tbsp Cooking oil for frying
- 300 g Carrots
- 200 g Leek
- 150 g Cream cheese
- 80 g Gouda, grated
- 50 g Gouda, grated, for topping
- 1 bunch Bunch of chives
- Pepper
Method
- Whisk the flour, milk, eggs and a pinch of salt in a bowl with a whisk to a smooth batter and let it rest for 10 minutes.
- Peel the carrots and grate them finely. Clean the leek, wash it and cut it into fine rings.
- Heat 1 tbsp oil in a large pan, sauté the carrots and leek over medium heat for 5 minutes until soft, season with salt and pepper and let cool slightly.
- Stir the cream cheese, 80 g Gouda and half of the chives into the vegetables.
- Brush a non-stick pan lightly with oil and bake 8 thin pancakes one after another over medium heat until golden brown on both sides. Keep the pancakes warm.
- Preheat the oven to 200 °C top and bottom heat. Spread each pancake with some filling, roll it up and place the rolls side by side in a greased baking dish.
- Sprinkle the rolls with the remaining Gouda and bake in the oven for 10 minutes until golden brown.
- Sprinkle with the remaining chives and serve hot.