Ingredients

• 3 crepes (savory, without sugar)

Filling

• 100 g cream cheese, such as Philadelphia
• 2 tablespoons thick sour cream
• 2 small cloves garlic, finely chopped
• 18 leaves fresh spinach
• balsamic vinegar for drizzling
• 6 slices prosciutto, packaged and thinly sliced
• 2 tablespoons pine nuts toasted in a dry skillet
• salt and freshly ground black pepper

Preparation

1. Mix Philadelphia cream cheese with sour cream and garlic. Wash spinach, remove stems and dry. Spread cheese mixture on each crepe, arrange 6 spinach leaves on each one and drizzle with balsamic vinegar. Top with prosciutto and sprinkle with pine nuts.
2. Roll crepes into rolls, can be cut into pieces with a sharp knife.