Turkey Pancake Rolls

• 2 medium eggs, beaten
• 1/2 cup all purpose flour
• 1/2 cup milk
• 2 tsp butter
• 4 tbsp cream cheese with herbs
• 2 tbsp mustard
• 5 oz smoked turkey breast slices
• 3.5 oz roasted pepper, drained and cut into strips
• Handful None arugula
• 3-4 tbsp spring onions, trimmed and sliced

1. In a bowl, whisk the egg and flour together, then gradually add the milk. Season with salt and freshly ground black pepper.
2. Heat 1/2 tsp of the butter in a 10 inch wide frying pan. With a ladle, add a enough batter to coat the bottom of the pan and cook over medium heat for 1-2 mins each side. Remove from the pan. Repeat until all the batter has been used up (you will need 4 pancakes, the remainder can be kept covered in the fridge for up to 2 days). Set aside to cool.
3. Spread each pancake with the cream cheese and mustard, then sprinkle with the turkey, peppers, rocket and scallions. Roll to enclose the filling, cut in half and serve.

eggs, flour, milk, butter, cream cheese, mustard, turkey, pepper, handful, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/21905 (may not work)