Savory Stuffed Pancake Rolls

Whisk all ingredients for the batter into a smooth, but rather liquid mixture. Let the dough rest in the refrigerator for about 30 minutes.

Then, in a coated pan with a little oil, fry thin pancakes one after another until golden brown on both sides.

First, top the cooled pancakes with cheese slices (leaving a small border). Then spread mortadella and, if desired, tomatoes, arugula, or some cream cheese on top. The cheese should always be placed first so that it seals the roll well when heated later.