Andi's filled chive pancakes from the tray

Ingredients for 6 servings:

• 150 g flour
• 50 ml milk
• 50 ml mineral water
• 4 eggs
• 1 bunch chives (or more to taste)
• 200 g crème fraîche
• 200 g ham, cooked
• 50 ml milk
• Salt
• pepper
• Garlic granules
• 2 tomatoes
• 1 onion(s)
• Salt
• pepper
• Fondor

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Snack for about 6 people

For the pancakes, mix mineral water and milk. Whisk together the flour, milk-water mixture, a pinch of salt, and eggs to form a smooth batter, then stir in chives to taste. Transfer the batter to a baking sheet lined with parchment paper. Bake in the oven at 175°C (350°F) for about 15 minutes. Meanwhile, for the filling, mix the crème fraîche with the milk and spices, dice the ham, and add. Spread this cream on the cooked pancakes, roll them up, and cut diagonally into pieces. Slice the tomatoes, season with salt, pepper, and Fondor, top with some diced onion, and serve on a plate with the pancakes.