Parsley pancakes with ham and herbs filling

Ingredients for 4 servings:

• 0.38 liters of mineral water
• 2 tbsp olive oil
• 2 eggs
• 6 tbsp parsley, chopped
• 180 g flour
• salt and pepper
• nutmeg
• 1 tomato(s)
• 200 g ham
• 4 tbsp Parmesan, freshly grated
• 5 tbsp chives, chopped
• 5 tbsp parsley, chopped
• 2 cups of crème fraîche or sour cream
• salt and pepper
• Thyme, dried
• Oil for frying
• Parsley for garnishing
• possibly cocktail tomatoes for garnishing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the pancake batter, thoroughly mix the mineral water with olive oil, eggs, parsley, salt, pepper, and nutmeg. Gradually stir in the flour. Let the batter rest for about 10 minutes. For the filling, wash, deseed, and dice the tomato. Cut the ham into thin strips and mix well with the diced tomatoes, Parmesan cheese, chives, parsley, and crème fraîche. Season with salt, pepper, and thyme. Bake 8 pancakes from the batter. Fill each pancake with two tablespoons of ham cream, roll them up, serve, and garnish with parsley and cherry tomatoes. Salad goes best with this dish. It’s easy to vary. Instead of crème fraîche, you could also use sour cream. You can also swap the vegetables and ham according to your taste.