Pancakes with cream cheese, mushrooms and ham

Ingredients:

• 2 tbsp. chopped hazelnuts
• 5 tbsp. sunflower oil
• 10,6 oz cream cheese with herbs (300 g). We recommend 2 kegs Almonta Fine Herbs
• 4 eggs
• 6,8 fl oz (200 ml) sparkling water
• 10,6 oz (300 g) wheat flour
• salt
• 3,5 oz (100 g) mushrooms
• 3,5 oz (100 g) ham
• 3 tomatoes
• pepper

Preparation:

• Roast the hazelnuts in a pan with 2 tablespoons of oil and put aside to chill.
• Whisk together 5,3 oz (150g) cream cheese (one keg Almonta Fine Herbs), eggs, sparkling water, wheat flour and salt to make a pancake dough.
• Chop the mushrooms in small pieces and mix them with the dough.
• Lightly grease a pan with oil and then cook 8 pancakes over a moderate heat for 1-2 minutes or until both sides begin to brown.
• Tomatoes must be seeded and diced. Dice also the ham
• Mix cream cheese with salt, pepper, hazelnuts, tomatoes and ham and fill the pancakes with this mixture.
• To serve, fold in half, then in half again to form triangles, or else simply roll them up.

Nutrition facts (per serving):

• calories: 2921 kJ/698 kcal
• proteins: 28,5 g
• fat: 37,6 g
• carbohydrates: 58,4 g

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