Cheese pancake with apple

Name: cheese pancake with apple
Total time: 20 min
Yield: 4
Ingredients: 250 gram flour; 2 egg; 600 milliliters buttermilk; 75 gram young mature organic cheese; 25 gram butter; 2 pieces big firm apples; 2 tablespoon lemon juice; 8 tablespoon hüttenkäse

Ingredients

Directions

Can the evening before: Beat in a bowl the flour with eggs and buttermilk with the hand mixer to a smooth batter. Beat in the grated cheese.
Let the butter melt in the frying pan and stir the melted butter through the batter. No extra butter is needed for baking.
Pour a spoonful of batter into the frying pan and allow the batter to flow over the bottom of the pan. Bake until the top is almost dry.
Turn the pancake with a spatula and bake the other side golden brown. Let the pancake slide on a plate.
Bake the other pancakes in the same way.
Allow the pancakes to cool and keep them covered in the refrigerator.
Just before departure: Wash the apples and cut them in four and remove the clock houses.
Cut the slices into thin slices and sprinkle some lemon juice over the discoloration.
Brush each pancake with a tablespoon of hutskase and spread slices of apple over it. Roll the pancake firmly and wrap it tightly in plastic foil.
Take a lunch box.