Ham and Brie Pancake Rolls
- For the pancake batter
- 125 grams
- 375 milliliters
- 40 grams
Clarified butter (for frying)
Mix flour and salt in a bowl. Add milk and eggs and stir until smooth. Cover and let stand for 30 minutes. Stir in melted butter. Heat clarified butter in a pan and fry pancakes in batches.
Soak gelatin in cold water for 5 minutes. Mix quark, fromage frais and horseradish. Season with salt and pepper. Rinse scallions, shake dry and finely chop. Rinse parsley, shake dry and chop. Stir scallions and parsley into quark mixture. In a saucepan, heat cream over low heat, until lukewarm. Squeeze excess water from gelatin and add gelatin to cream, stirring until dissolved. Add quark mixture to cream. Let cool for about 30 minutes, stirring often.
Arrange ham on pancakes and top with slices of cheese. Place quark mixture in a pastry bag without tip. Pipe a dollop of quark mixture onto each pancake.
Roll up pancakes, cover and refrigerate for about 2 hours. Cut pancake rolls into slices. Arrange on a platter and serve.