Preparation
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1Beat the cream cheese vigorously with the powdered sugar and lemon; fold in the blueberries. Place the eggs in a deep plate and whisk with the milk and powdered sugar. Place Kölln Multikorn Fleks® in a freezer bag and crush with a rolling pin. Place the crushed Kölln Multikorn Fleks® in a deep plate.
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2Trim the edges of the toast slices and roll each slice flat with a rolling pin. Place 1 teaspoon of the filling on the bottom quarter of each slice of toast, then roll it up (starting from the side with the filling). Then turn in the egg mixture, bread with the crushed Kölln Multikorn Fleks® and fry in the pan over moderate heat. Preparation time: approx. 20 minutes
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for the filling:
30 G
cream cheese
20 G
powdered sugar
1 Splashes
lemon
0,5 TL
Lemon peel
2 EL
Blueberry
Ingredients for the breading:
2
Eggs
2 EL
Milk
20 G
powdered sugar
50 G
Kölln Organic Multigrain Fleks®
8 slices
large toast bread
50 G
butter
