How to cook
Mix the soft butter with the oregano, a little salt and thyme in a bowl.
For the pancakes, beat one large egg with a pinch or two of salt. Pour sparkling water and milk and stir.
Add flour sifted with baking powder in portions (to make the pancakes swell a little, but it's not necessarily). Add flour and beat with a wire whisk until you get a mixture with a thick density.
Heat a large pan with a diameter of 11.8″ (30 cm) with a non-stick bottom over a moderate heat.
Grease it with butter or a little oil and pour 1 ladle of the mixture, by distributing it well over its entire surface.
Bake 4 large pancakes, as soon as you take them out, spread a lot of herbal butter on them, so that they can soften and flavor well.
For the filling, just mix the cream cheese with the lemon juice and the crushed garlic clove.
The pepper puree, that you're going to use should be thick and concentrated. If you can't find one, prepare it by mashing red peppers with a little salt and sugar. They should not be too fleshy, because the puree will become more liquid.
Put a pancake in a wide plate, spread it with a thick layer of cream cheese. Place a second one on top and spread it with a lot of pepper puree. Place the third one and spread it with the remaining cream cheese. Lay the last one on top and press it down lightly.
Roll them into a roll and cut off the ends of the pancake roll.
Sprinkle it with grated yellow cheese and if desired, put it in the microwave for a short while, so that the cheese can melt.
Cut and serve the delicious pancake roll.