For the Batter:
- 2 Cups of whole grain wheat flour
- 2 Cups of Beer
- 1 Cup of Soy Milk (or other alternative Milk
For the Filling:
- 1 Cup of sun dried Tomatoes
- 0.5 – 1 Cup of vegan Cream Cheese
- 1 handfull fresh Basil
- 1 handfull Arugula
- 0.3 Cup of Pine Nuts
- Some Pepper, Oregano and Chili flakes
Prepare the batter by mixing the 3 ingredients well. Salt and Pepper it slightly. Add more Mylk, if you want the batter to be thinner.
Add some Oil into a flying pan and heat it on medium heat. Poor some batter into the pan and make big pancakes. Every side needs about 5 minutes on a low to medium heat (until golden brown). The thinner the Pancakes, the easier to roll them. Put them aside to cool off
Now add all the ingredients for the fillinginto a food processor. Mix until you have tiny little pieces.
Spread the filling on to the Pancakes and roll them up. Fix with toothpick. Store them in the fridge and cut them up, just before serving.