Stuffed pancakes with leeks

Ingredients for 2 servings:

• 150 g flour
• 2 eggs
• ¼ liter of milk
• 1 onion(s)
• 2 stalk(s) leeks
• 2 tbsp oil
• 100 g ham, cooked or raw
• 2 tbsp crème fraîche
• salt and pepper
• 1 tsp. broth, granulated
• 50 g cheese, grated (Emmental)
• 30 g sunflower seeds
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Put the flour in a bowl, break the eggs and stir in. Gradually add the milk and stir well. Cook the batter into pancakes as usual. Dice the onion and thinly slice the leek. Sauté the onion and leek in the oil for 10 minutes. Dice or thinly slice the ham and add it to the onions and leek. Stir in the crème fraîche and season with salt, pepper, and the granulated stock. Grease a baking dish, fill the pancakes with the vegetables, roll them up, and place them in the baking dish. Sprinkle with cheese, sprinkle with sunflower seeds, and bake in the oven at 200°C for about 15 minutes. Lamb’s lettuce goes well as a side dish.