Pancake wraps with egg salad and crispy vegetables

Name: pancake wraps with egg salad and crispy vegetables
Total time: 30 min
Yield: 4
Ingredients: 6 egg; 50 gram grated cheese; 4 tablespoon mayonnaise; 2 tablespoon buttermilk; 20 chive sprigs; 5 Red pepper; 4 snack cucumbers; 4 ready made pancakes natural; 75 gram carrot

Ingredients

Directions

Start with the egg salad: put the eggs in a pan, put them just under water.
Bring the water to a boil.
Put the egg timer on eight minutes, then the eggs are boiled hard.
The white and yellow are then completely solidified.
Drain the eggs in a colander and rinse them in cold water.
This scares the eggs and makes them easier to peel.
Tap the eggs one by one softly against the work surface and peel off the skin.
Cut the eggs into quarters and put the pieces in a bowl.
Prepare the eggs with a fork.
Sprinkle the grated cheese and some pepper over the eggs.
Add the mayonnaise and the (carne) milk and mix well with a fork.
Add some salt to taste.
Grab the sprigs of chives in one hand and cut them with tiny scissors over the egg salad into tiny pieces.
Stir in the chives through the egg salad.
Cut the peppers into thin strips and the snack cucumbers in length into four pieces.
Spread the pancakes and brush them generously with egg salad.
Place a long bar of carrot salad in the middle of each pancake.
Place the pepper strips and cucumber pieces over the entire length of the carrot grip.
Roll the pancakes firmly one by one and cut them diagonally in half.