Pancakes with three spicy fillings

Ingredients for 8 servings:

• 4 eggs
• 250 ml milk
• 120 g flour
• Salt
• Clarified butter, for frying
• 800 g quark
• 100 g crème fraîche
• 2 eggs
• 1 bunch of parsley
• 1 bunch of chives
• 1 box of cress
• 2 red bell peppers
• 100 g cooked ham
• 2 tbsp tomato ketchup, or 1-2 teaspoons sambal oelek or ajvar
• 2 garlic cloves
• salt and pepper
• Paprika powder
• curry powder

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

for the party, prepare well

Mix the milk with the flour, only adding as much flour as the batter can absorb. Add the salt. Beat the eggs in one at a time using a whisk or a hand mixer. Heat the clarified butter in a pan and cook to make 12 pancakes. For the filling, hard-boil 2 eggs and chop them finely, chop the herbs, and finely dice the ham and bell pepper. Mix the quark and crème fraîche together and season with salt and pepper. Divide the mixture into 3 portions. Stir the crushed garlic and herbs into one portion, divide it among 4 pancakes, spread it out and roll up tightly, wrapping in foil if necessary to prevent them from rising. For the next 4 pancakes, fold the eggs and ham into the second portion of the quark and add a little curry powder, if desired, and repeat the process as above. Add the diced bell peppers and ketchup or sambal oelek or ajvar to the third portion of the quark, and season with paprika if desired. Fill the remaining pancakes with the filling and roll them up in the same way. Refrigerate the pancake rolls for at least 3 hours. Before serving, cut them into approximately 2 cm thick rolls and thread them onto skewers. Garnish with cress and fresh herbs. These pancake rolls can be varied in any way you like, for example, with smoked salmon or tuna instead of ham, or French or Italian herbs instead of chives and parsley. You can improvise wonderfully, depending on what the kitchen and the season have to offer.