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