Savory filled herb pancake

Ingredients for 4 servings:

• 200 g flour
• 4 eggs
• 500 ml milk
• 100 ml mineral water
• ½ bunch chives
• 5 sprigs of parsley
• ¼ bowl of cress
• e.g. salt and pepper
• 250 g low-fat curd cheese
• 200 g cream cheese
• 1 package of ham
• 1 package of arugula
• 1 package of cheese
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with ham and cheese filling

For the batter, mix the flour, eggs, milk, and mineral water in a bowl until you have a creamy batter. Finely chop the chives, parsley, and cress and add them to the batter. Season with salt and pepper and stir well again. Let the batter rest for 10 minutes. For the topping, mix the cream cheese and quark in a small bowl and season with salt and pepper. Heat a small knob of butter in a non-stick pan and, using a ladle, add the batter to the pan in portions. Rotate the pan to ensure the batter is evenly distributed. After about 2-3 minutes, turn the batter over and cook until golden brown on both sides. This amount of batter is enough for about 8-10 pancakes. Let the pancakes cool briefly. Place one pancake on a plate and spread some of the cream cheese mixture all over the pancake with a spoon. Finely chop some cheese and ham and place on one half of the pancake. Sprinkle with arugula and roll up. Microwave for 1 minute to melt the cheese. Alternatively, the pancake can be eaten cold.