Black Forest wraps

For the flatbread, mix all the ingredients, cover and allow to rise for 30 minutes.

Meanwhile, wash the beans, top and tail, then boil and simmer in salted water until al dente.

Stir the flatbread mixture vigorously. Coat a 22-24 cm non-stick pan with a little oil, pour in a small quantity of batter and allow it to spread. One by one, adding a little oil each time, cook 8 flatbreads on both sides and allow to cool.

Coat each flatbread with the cream cheese, top with 2 slices of ham and some of the beans. Roll up the flatbreads tightly, cut into four, five or more slices, spear with cocktail sticks if necessary, and serve. This is perfect finger food for parties.

For the flatbreads:

150 g wheat flour

(or 75 g wheat flour and 75 g whole wheat flour)

400 ml milk (1.5 % fat)

3 eggs (medium)

1 tbsp vegetable oil

1 good pinch salt

For the filling:

200 g green beans

200 g light cream cheese (17 % fat)

16 slices Black Forest ham