Shake the dough before cooking. Heat the pan and cook the pancakes. In a bowl, using a hand mixer, mix the cream cheese with the caramel sauce, add the Greek yoghurt/whipped cream. Top half of the pancake with the prepared filling, and fold it into four parts. Serve with berries, pour chocolate sauce over and sprinkle with icing sugar.
Shake the dough before cooking. Heat the pan, pour the pancake mass in the pan and cook the thin pancakes. Place on the plate and top with salmon strips and green micro salad. Sprinkle with dill, a little bit of salt and pepper.