Savory Stuffed Pancakes
Separate 2 eggs and beat egg whites and a pinch of salt until stiff. Beat yolks, flour and milk to form a smooth dough. Fold in egg whites and let the dough rest for about 20 minutes.
Preheat the oven to 80°C (approximately175°F). Scramble remaining eggs and season with salt, pepper and nutmeg. Heat oil in a pan and cook eggs. Remove and let cool.
In another pan, melt some butter pour in a ladle of pancake batter. Cook until golden brown on each side, about 1-2 minutes. Remove from pan and place in oven to keep warm. Repeat until all batter is cooked.
Spread pancakes on the work surface. Spread ricotta onto pancakes and season with salt and pepper. Add a slice of ham and scrambled eggs to each. Fold in thirds and serve.