Stuffed pancakes

Ingredients for 3 servings:

• 120 g flour
• 1 egg(s)
• 2 egg yolks
• 125 ml cream
• 375 ml milk
• 1 pinch of salt
• 3 tbsp butter
• 250 g quark
• 200 g ham, raw without fat
• ½ tsp salt
• 1 pinch(s) pepper, white or lemon pepper
• 4 basil leaves
• 1 tbsp parsley, freshly chopped
• ½ tsp thyme, dried
• 4 tomatoes
• 100 g cheese, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Crêpes with herb curd, topped with cheese and fresh tomatoes

A delicious recipe that’s both light and filling. Whisk the flour with the egg, egg yolk, and cream until smooth, then add enough milk to form a thin batter. Season the batter with salt and let it rest, covered, for at least an hour. Melt the butter in a pan and cook thin pancakes. Mix the quark with the egg whites. Chop the ham and mix it with the quark along with the salt, pepper, and herbs. Spread the pancakes with the quark and ham mixture and roll them up. Place in a greased, ovenproof casserole dish. Preheat oven to about 220 degrees Celsius (425 degrees Fahrenheit). Dice the tomatoes; if you want to go to the trouble, you can of course peel them first, but they taste good as is. Distribute the diced tomatoes among the pancakes and sprinkle with the cheese. Bake everything until the cheese has melted. Serve with a light green or mixed salad.