Pancake wraps with trout

about 20 small pancakes

Pancake batter

  • 140 g (250 ml) cake flour
  • 5 ml baking powder
  • 1 ml salt
  • 1 egg
  • 125 ml milk
  • 125 ml water
  • 7 ml lemon juice
  • 125 ml sunflower oil
  • fresh chervil
  • sunflower oil, to cook pancakes

Sift flour, baking powder and salt together in a mixing bowl. Beat eggs, milk, water, lemon juice and oil together. Add egg mixture to dry ingredients and beat well to prevent clumps. Heat a little bit of oil in a pan and wipe the pan with a paper towel. Spoon a bit of the batter into the pan and turn the pan about so the batter covers the base. Put little bits of chervil on top as soon as the batter starts to make little bubbles. Make sure the batter is browned lightly on the bottom before turning the pancake over. Turn over and cook on the other side until done. Take out of the pan and repeat with more batter. The pancakes must cool down before being filled.


  • 500 g cream cheese
  • 4 chives, finely chopped
  • salt and freshly ground black pepper to taste
  • 400 g smoked trout

Combine cream cheese and chives, mixing well. Season with salt and black pepper. To roll the pancakes, start by putting one on a sheet of cling wrap. Spread cream cheese on top and top this with a piece of smoked trout. Roll tightly in the cling wrap. Repeat with all the pancakes. Keep covered until you serve them.

To drink
Wooded chardonnay.The flavours will suit the smokiness of the trout perfectly.