preparation

First, the dough for the wraps – called “Palatschinken” in Austria – is prepared. To do this, beat eggs vigorously with milk and a pinch of salt. Gradually stir in the flour and let it swell for 10 minutes. In the meantime, prepare a non-stick pan and the filling.

For the filling, mix the quark with natural yoghurt, horseradish, a good pinch of salt and pepper. Season with the juice of half a lemon, a little olive oil and, if necessary, more salt.

Shortly before you start frying the pancakes (wraps), fold the herbs into the dough along with a small sip of water and let the pan get hot with a little oil/butter. Pour a ladleful of batter into the pan and quickly swirl it from side to side so that the bottom of the pan is completely covered with batter. Only when the surface is almost cooked through do you turn the pancake. Then bake the back side until golden brown too.

Spread the finished pancakes (wraps) with the filling. Spread the lettuce or more fresh herbs over it, top with a few slices of cucumber and finally the smoked fish. Fold the pancake about 3cm on the left and right and roll it up from below. (So ​​nothing falls out of the wrap later.) Cut the roll in half with a diagonal cut. Serve on a plate standing up or stacked on top of each other – bite into it and enjoy!