Colorful Vegetable Pancake Rolls with Cream Cheese

Thin pancakes are rolled up with a colorful vegetable and cream cheese filling, making them ideal for the whole family. The filling can be prepared in advance, and the pancakes then reach the table in just a few minutes.

By yumbelo-Küche · 4 servings · 40 minutes

Ingredients

• 250 g wheat flour
• 400 ml milk
• 3 Stück eggs
• 1 Prise salt
• 2 EL cooking oil
• 200 g cream cheese
• 2 Stück carrots
• 1 Stück red bell pepper
• 1 Stück zucchini
• 1 Dose corn (canned)
• 1 Bund chives
• 2 Stück tomatoes
• pepper, to taste

Method

1. Whisk the flour, eggs, milk and salt with a whisk into a smooth batter and let it rest for about 10 minutes.
2. Coarsely grate the carrots and zucchini, and gently squeeze the zucchini in a cloth. Cut the bell pepper into fine cubes and drain the corn.
3. Heat one tablespoon of oil in a large pan, then cook the carrots, zucchini and bell pepper over medium heat for 4 minutes, stirring. Season with salt and pepper and let cool.
4. Finely chop the chives and mix them with the cream cheese, the corn and the cooled vegetables.
5. Heat a little oil in a non-stick pan, pour in a ladle of batter and spread it out. Bake the pancake for about 1 1/2 minutes, flip it and bake for another 1 minute until done. Prepare the remaining pancakes the same way and keep them warm.
6. Spread each pancake thinly with the cream cheese and vegetable mixture, roll it up and arrange on plates.
7. Wash the tomatoes, slice them and serve them as a side with the rolls.