Gluten-free pancake skewers with pesto

Ingredients for 1 servings:

• 2 eggs
• 100 g flour, gluten-free
• 100 ml milk
• 100 ml water
• 1 pinch of salt
• Oil for frying
• Herbs, Italian
• Pesto, red
• Pesto, green

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Make a runny batter from the ingredients. Let it stand for about 30 minutes until it thickens. If the batter is still too runny, simply add a little more flour. Fry the batter in a little oil in a pan on both sides until light brown. This amount of batter makes about 2-4 pancakes. Let the finished pancakes cool. Then spread a thin layer of your choice of pesto on one pancake and cover with a second one. Cut the two pancakes in half, spread one half with the other pesto, and stack the second half on top. Repeat this process as often as you like. I only quartered the pancake, then portioned it out and put it on skewers. Variation: Instead of pesto, use cooked ham and white asparagus. To do this, cook the peeled asparagus in salted water with a squeeze of lemon until tender. Prepare the pancakes as described above. After frying, place a slice of cooked ham in the middle, place three asparagus spears around the edge of the pancake, and roll them up. Then chill and cut into strips before serving. It also tastes great warm, straight from the roll.