Spicy Filled Pancakes

Cut the cleaned leek into rings, peel the tomatoes, remove the skin and cut into small cubes. Finely chop garlic clove, grate cheese, finely chop parsley. Heat butter in a frying pan, add garlic and ham cubes and brown briefly.

Add leek, parsley and tomatoes, half the amount of oregano and cheese and mix, let it simmer for 5 min. Add crème fraîche, season with herb pepper and salt.

For the pancakes add eggs, flour, cow’s milk, nutmeg and salt in a bowl and mix until smooth. Put 1 tsp of fat in a frying pan and bake 10-12 narrow light brown pancakes in a row. Put a little filling on each pancake and fold together. Lightly grease an ovenproof dish. Layer the filled pancakes and sprinkle with the remaining cheese. Bake in a heated oven (E 225° Celsius , gas mark 4. on the middle rack for 10-150 mmin.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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