How to make
1. For the pancakes, beat the eggs with the salt and add the milk and beer. Add the flour in lots and continue beating to obtain a homogeneous mixture.
2. Lightly oil a nonstick frying pan about 6 1/2″ (16 cm) in diameter and fry pancakes until you're out of batter. Smear each ready pancake generously with butter.
3. Make the stuffing by mixing together the cream cheese with the lemon juice and powdered garlic. Add the walnuts and chopped jamon.
Add the chopped chives but set aside a few stalks for tying the bundles (as many as there are pancakes; I had 11). Stir well.
4. Distribute the filling in the middle of each pancake and wrap closed in a bundle using the set aside chives' stalks.
5. Decorate with walnuts and serve in a large platter on the holiday table.
