Ham-Filled Pancakes
Ingredients
- For the pancakes
- 200 grams Pastry flour
- 400 milliliters milk
- 2 eggs
- 1 generous pinch salt
- For the filling
- 2 Tbsps vegetable oil
- 1 bunch scallions
- 1 Leek (pale-green parts only)
- 1 ball Mozzarella
- 100 grams Herb quark
- 8 slices cooked ham
- 100 grams Parmesan (in one piece)
- salt
- freshly ground peppers
- 1 Tbsp chopped fresh parsley
- butter (for greasing)
Preparation steps
For the pancakes, combine the flour with the milk, the eggs and 1 pinch of salt. Mix until a smooth batter forms. Set aside to rest for about 20 minutes.
Meanwhile, preheat the oven to 200°C (approximately 400ºF). Rinse, trim and chop the scallion. Chop the leek, wash well and drain. Cut the mozzarella into thin slices. Heat a little oil in a pan and ladle in batter to make 8 pancakes, cooking in batches. Remove from pan and arrange side by side on a baking sheet. Drizzle each with a little cream cheese and divide the leek, scallion, ham and mozzarella over the center of each pancake. Grate half of the Parmesan and add to the filling, then season with salt and pepper. Roll up each pancake.
Place the stuffed pancakes next to each other in a greased baking dish. Shower the remaining Parmesan over the top and bake for 20 minutes, until heated through. Serve garnished with parsley.
