Pancake rolls with herbs and Söbbeke cheese "Wilder Bernd"
- 4
- 100 min
Savoury pancakes for family and friends.
Method
1. For the chutney: Peel the apples, remove the seeds and cut them into fine cubes. Peel the onions and dice them very finely. Halve the chilli pepper lengthwise, remove the seeds and chop finely.
2. Heat vegetable oil in a pot, add the apples, the onions, the chilli, salt and brown sugar and fry for about 5 to 7 minutes. Then deglaze the chutney with lemon juice, apple vinegar and water and let everything simmer gently over medium heat for 90 minutes, stirring occasionally. Let the finished chutney cool down.
3. For the pancake batter: Beat the eggs and the milk in a large bowl until the mixture is fluffy. Sift the flour and salt and add in portions. Stir until there are no more lumps in the dough.
4. Finely chop the herbs and add them to the pancake batter. Let the dough rest for 10 minutes and add the mineral water before baking.
5. Heat vegetable oil in a pan and add a medium ladle of batter. Swivel the pan to spread the dough evenly on the bottom of the pan and bake at medium heat until the underside is golden brown. Then turn and fry the pancake also from the other side until golden brown.
6. For the filling: cut the cheese "Wilder Bernd" into fine slices. Spread each pancake with 2 tablespoons of sour cream and cover with country ham. Spread the ham with apple chutney and cover with a few slices of "Wilder Bernd". Sprinkle the pancakes with chives, season with salt and pepper and roll up. For serving cut the pancakes into slices.
2. Heat vegetable oil in a pot, add the apples, the onions, the chilli, salt and brown sugar and fry for about 5 to 7 minutes. Then deglaze the chutney with lemon juice, apple vinegar and water and let everything simmer gently over medium heat for 90 minutes, stirring occasionally. Let the finished chutney cool down.
3. For the pancake batter: Beat the eggs and the milk in a large bowl until the mixture is fluffy. Sift the flour and salt and add in portions. Stir until there are no more lumps in the dough.
4. Finely chop the herbs and add them to the pancake batter. Let the dough rest for 10 minutes and add the mineral water before baking.
5. Heat vegetable oil in a pan and add a medium ladle of batter. Swivel the pan to spread the dough evenly on the bottom of the pan and bake at medium heat until the underside is golden brown. Then turn and fry the pancake also from the other side until golden brown.
6. For the filling: cut the cheese "Wilder Bernd" into fine slices. Spread each pancake with 2 tablespoons of sour cream and cover with country ham. Spread the ham with apple chutney and cover with a few slices of "Wilder Bernd". Sprinkle the pancakes with chives, season with salt and pepper and roll up. For serving cut the pancakes into slices.
Photo and recipe ©Molkerei Söbbeke GmbH