How to make
Prepare the mixture for the pancakes by beating the egg with a pinch of salt and pouring the milk and oil over it. Pour the flour into portions, while beating with a wire stirrer, so that it does not form lumps. The density of the mixture should be thicker, so at your discretion pour more milk or add more flour to achieve the desired consistency.
Heat a small pan (6.5″ /16 cm/ in diameter) over medium heat. Grease the bottom and pour a thin layer of the mixture. Bake the classic pancakes , until they aquire a golden color on each side and grease the baked ones with plenty of butter.
Spread the cream cheese on each pancake, put a thin slice of ham on top and sprinkle with Emmental. Put as much, so that it is not difficult to close. To do this, roll them up or just fold them at each end like an envelope. Stick a stick through the delicious savory pancakes , so that they don't open up.
Beat the eggs for the breading with a pinch of salt.
Heat a generous amount of oil over medium to high heat.
Dip each pancake in the egg, by making sure it absorbs from the top where the stick is. You can remove it, roll the pancake and put it back through it, if it's easier for you.
Put each folded and soaked in egg ham pancake briefly in the heated oil. If the oil does not completely cover it, use a spoon to pour some of it on top.
Remove the breaded pancakes and place them onto kitchen paper to absorb the excess fat.
Serve the breaded pancakes with rich filling warm and enjoy them.
Enjoy your meal!
