Buy all ingredients right below the recipe
INGREDIENTS FOR PANCAKE BATTER
- 1 large egg
- 125 g all-purpose flour
- 160 ml whole milk
- Pinch of salt
- 5 large drops of vegetable oil for frying pancakes
INGREDIENTS FOR FILLING
- 2 slices of cheese to taste
- Slice of mortadella
- Arugula
- Cherry tomatoes (to taste)
- Fresh cheese
PANCAKE INSTRUCTIONS
- 1Whisk all ingredients together to form a smooth but quite liquid batter and let it rest in the refrigerator for half an hour.
- 2Then, on a non-stick pancake pan with a heavy bottom, spread one large drop of oil and fry each pancake on both sides.
ASSEMBLY INSTRUCTIONS
- 1On a cooled pancake, spread cheese (not all the way to the edges), then mortadella, and on top either tomatoes, arugula, or a little fresh cheese. Generally, the combinations are up to you. The cheese must go first to seal the pancake during baking and prevent it from opening back up.
- 2Roll it up ideally like a spring roll, meaning start by folding in the side parts and then roll away from yourself. Briefly bake in a sandwich maker or on both sides in the same pan. You can also serve it cold.
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