Spinach and beetroot pancake rolls

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Ingredients

Spinach pancakes:

1 cup flour
1 ½ cup milk
2 big eggs
2 big handfuls of spinach leaves
1 tbsp olive oil
Salt and pepper

Spinach pancake filling:

6 slices smoked salmon
6 tbsp cream cheese
Blueberries

Beetroot pancakes:

1 cup flour
1 ½ cup milk
2 big eggs
1/2 small cooked beetroot
1 tbsp olive oil
Salt and pepper

Beetroot pancake filling:

6 slices leg ham
6 tbsp cream cheese
1 tsp chopped chives
1 avocado
Blueberries

6 servings

Preparation

Pancakes:
Put all the ingredients for the pancakes in the blender (beetroot and spinach separately), blend and add the flour little by little. Season with salt and pepper and blend until smooth.

In a pan over medium heat with some oil, pour a small portion of the mixture and form a pancake. Repeat with the rest of the mixture.

Spinach pancake assembly:
Smear a good layer of cream cheese on each pancake, then a slice of salmon, lettuce, and 1 or 2 blueberries on top, depending on the size. Roll firmly, then cut about 4-cm wide rolls with a knife.

Beetroot pancake assembly:
Mix the cream cheese with chives and smear on the base of the pancake. Put the ham, blueberries, and avocado slices on top. Roll firmly, then cut about 4-cm wide rolls.

It is recommended to wrap each roll in foil, then chill for a while before cutting.