Dutch pancake wraps with Jersey cheese
- Brunch Dishes
- Young Cheese
- 4 pers
- 20 min
- 400 grams flour
- 800 ml milk
- A pinch of salt
- 3 eggs
- 1 Henri Willig Jersey cheese
- Rocket salad (as much as you like)
- Pine nuts (as much as you like)
- Cheese Dip Date Balsamico
- Sunflower oil (to bake)
Grate the cheese for the pancake. (You can also use a cheeseslicer if you don't have a grater.)
Put the flour in the batter bowl and add a pinch of salt and half (400 ml) of the milk.
Stir with a whisk or mixer until you have a smooth batter.
Add the rest (400 ml) of the milk and the 3 eggs while stirring.
Heat the frying pan.
Toast the pine nuts in the hot pan until they turn light brown.
Then heat a dash of oil in the pan. Make sure there is some oil in the pan for each pancake so the batter doesn't burn.
Pour batter into the pan with a spoon, let it run over the bottom and fry the pancakes on one side until golden brown.
Flip the pancake over, and sprinkle the grated Jersey cheese over the pancake.
Bake the pancake until the cheese is nicely melted.
Place the pancake on a plate.
Then top the pancake with some arugula, the toasted pine nuts and the date balsamic dip.
Roll up the pancake, cut it in half and secure with a skewer. Then it's a pancake wrap and looks totally festive.
Cold also delicious!