Juicy arugula pancakes

Ingredients for 2 servings:

• 120 g flour
• 3 m.-sized eggs
• 120 ml milk
• 120 ml carbonated mineral water
• 1 pinch(s) salt
• 1 pinch(s) of pepper
• 2 handfuls of arugula, fresh
• 1 class can/n crème fraîche or sour cream
• 4 slices of cooked ham (farmer’s ham)
• n. B. Fresh herbs of your choice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

the classic – spiced up with rocket and ham crème fraîche filling

For the pancakes, sift the flour and mix with salt and pepper. Whisk together the milk, mineral water, and eggs. Slowly add the flour and stir until smooth. Wash and trim the arugula, then cut it into small pieces. Then fold it into the batter and mix everything well. Fry the arugula pancakes thinly in a pan with a little oil or butter. For the filling, mix the crème fraîche with fresh, chopped herbs (e.g., chives, parsley, wild garlic). Spread the warm pancake with the herb crème fraîche, place a slice of ham on top, and roll it up. Best enjoyed while still warm. Tip: Alternatively, you can sprinkle some grated Gouda cheese on top instead of the crème fraîche and ham. This is particularly useful if you are microwaved to reheat the pancakes (perhaps the next day).