Whole-grain spelt pancakes

Ingredients for 4 servings:

• 250 g wholemeal spelt flour (preferably freshly ground)
• ½ liter milk (1.5% fat)
• 3 eggs
• 1 tsp, leveled salt
• some oil for the pan
• 6 slices of cooked ham
• 6 slices of Gouda

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

hearty with ham and cheese

Mix flour, milk, eggs, and salt into a batter and let it rest for about 30 minutes. Then heat a little oil in a crêpe pan, mix the batter again, and using a ladle, pour enough batter into the pan to completely cover the bottom. Place 1 1/2 slices of ham and 1 1/2 slices of cheese on one half of the pancake. Carefully fold the other half on top when the batter is no longer so runny. This is pretty easy with two spatulas. Be careful not to burn the pancake! Turn it over again if necessary. Keep the finished pancake warm in the oven at 50°C until all the pancakes are cooked. Depending on how thick or thin the pancakes are, the batter will be enough for 5 pancakes, so it’s best to buy a little more cheese and ham. The pancakes taste great cold the next day too!