Stuffed herb pancakes

Ingredients for 4 servings:

• 120 g flour
• Salt
• 250 ml milk
• 5 eggs
• 1 slice(s) of ham, cooked, approx. 200g
• 3 tbsp sour cream
• Pepper, white
• Cayenne pepper
• 2 tbsp herbs (e.g. parsley, chives, chervil), chopped
• 3 tbsp butter or margarine
• 4 tbsp breadcrumbs

Instructions

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

Mix flour with salt. Stir in milk and 4 eggs. Let the batter rest for 10 minutes. Cut the ham into small cubes. Mix with sour cream and season with pepper, cayenne pepper and herbs. In a medium-sized pan, cook 6 pancakes one after the other in 2 tablespoons of clarified butter. Let cool slightly and spread 1 tablespoon of ham filling on each one. Fold the pancakes in on the sides and roll up tightly from the bottom. Beat the remaining egg in a plate, turn the pancake rolls in the egg mixture, roll them in the breadcrumbs and press them down firmly. Heat 1 tablespoon of clarified butter in a large pan. Place the rolls next to each other and fry until golden brown on all sides. Remove from the pan and cut the rolls in half crosswise. Serve on 4 plates. Serve with lettuce.