Stuffed pancake with smoked salmon and herbed cream cheese

Ingredients

• 80 g White rice flour
• 3 tbsp Potato flour
• 300 g Smoked salmon
• 230 ml Milk
• 100 g Cream cheese
• 1 pcs Egg
• 6 tbsp Fresh basil, finely chopped
• 4 tbsp Chives, fresh, finely chopped
• 1 tbsp Fresh parsley, finely chopped and some for garnishing
• 1 pinch Salt

Method

1. Start by sifting all the flour plus salt, then beat in the egg.
2. Add the milk little by little to ensure you get a smooth batter.
3. Melt a bit of butter in a skillet, and spoon the batter into the skillet to make a thin base.
4. Move the skillet around so the batter covers it evenly. Once bubbles start forming, flip the pancake then cook the other side. Repeat this process for the remaining batter.
5. Now combine all the herbs with the cream cheese, mixing well to properly combine.
6. Take one pancake and spread a layer of the herbed cream cheese.
7. Next, put a slice of the smoked salmon and roll it up very tightly.
8. Cut up the stuffed pancake into bite-size pieces. Repeat the process for the remaining pancakes.
9. Garnish with some of the parsley and serve.