Herb pancakes with cheese and ham

Ingredients for 2 servings:

• 2 eggs
• 200 ml milk
• 150 g flour
• 1 pinch of salt
• 1 pinch(s) of sugar
• 1 pinch of nutmeg
• 100 g cream cheese
• ½ lemon(s), juice and zest
• 1 pinch of pepper, freshly ground
• 1 pinch of herbal salt
• 50 g cheese, grated
• 2 tomatoes
• 3 tbsp herbs, e.g. chives, basil, pineapple sage and oregano
• 30 g butter
• 4 slices of cooked ham

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 16 minutes; Total time approx. 1 hour 1 minute

Hearty

For the herb pancakes, whisk together the eggs, milk, flour, a little salt, a little sugar, and nutmeg. Let the pancake batter rest for 15 minutes. Meanwhile, for the filling, season the cream cheese with lemon juice and zest, herb salt, and pepper. Wash the tomatoes, remove the stems, and slice them. Wash the herbs, shake them dry, remove the stems or leaves, and finely chop all the herbs. Fold the herbs into the pancake batter. Heat butter in batches in a small pan and cook 4 pancakes one after the other over medium heat for about 2-3 minutes on each side. Sprinkle the grated cheese on top after turning and let it melt while cooking. Then top each pancake with a slice of ham, some cream cheese, and the tomatoes. Fold over and garnish with basil leaves.