Snack Filled Pancakes

1 SERVING

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INGREDIENTS FOR PANCAKE BATTER

1 large egg
125 g all-purpose flour
160 ml whole milk
A 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

1
Whisk all the ingredients into a smooth but quite liquid batter and let it rest in the fridge for half an hour.
2
Then, always on one large drop of oil spread on a non-stick pancake pan with a heavy bottom, fry the pancake on both sides.

ASSEMBLY INSTRUCTIONS

1
On the cooled pancake, lay out the cheese (not all the way to the edges), then the mortadella, and on top either tomatoes, arugula, or a bit of fresh cheese. The combinations are generally up to you. The cheese must go first to seal the pancake during baking and prevent it from opening back up.
2
Roll ideally like a spring roll, starting by folding in the sides and then rolling away from you. Briefly bake in a sandwich maker or on both sides in the same pan. You can also serve them cold.

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Veronika “Koko” Šmehlíková is a successful blogger and presenter, award holder of Blogger and Foodblogger of the Year, known from Europe 2 and her own shows MENU at Home and MENU by Koko.