Labneh and salmon pancakes

Ingrédients

• 250ml (1 cup) of milk
• 180ml (3/4 cup) of unbleached all-purpose flour
• 15 ml (1 tbsp) of olive oil
• 2 eggs
• 15 ml (1 tbsp) herbs
• Salt and pepper
• Melted butter for cooking

For garnish

• Labneh spreatable cheese (le Bédouin)
• Smoked salmon
• Fresh dill
• Capers
• Fresh sliced avocado

Préparation

1. In the blender, mix all the ingredients until the dough is smooth and homogeneous. Salt and pepper
2. In a non-stick pan about 8 inches (20 cm) in diameter, lightly brushed with butter, cook eight pancakes one by one with about 1/4 cup (60 mL) of dough, browning on both sides. Place cooked pancakes on a plate as you go and cover with foil to prevent drying. Reserve
3. Spread Labneh cheese and smoked salmon, add the avocado pieces
4. Add a few capers and the fresh dill (to taste)
5. Roll the pancakes very tight and cut into stump.