Pancakes with scrambled eggs, ham and mustard

Votes: 3

Time: 1 hour 15 minutes
Complexity: easily
Servings: 8

Pancakes with scrambled eggs, ham and mustard - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Crepes

1.5 cups whole milk
1 cup premium flour
1 tbsp. sugar
1/4 tsp coarse salt
4 large eggs
4 tbsp (60 g) butter, melted and cooled
2 teaspoons chopped parsley, plus whole leaves for serving
2 tsp chopped chives
2 tsp chopped dill

Mustard sauce

1/4 cup crème fraîche
1 tbsp Dijon mustard
1 tbsp. whole grain mustard

Egg filling with ham

1/2 tbsp. grated gruyere cheese
16 thin slices Black Forest ham
8 large eggs
3 tbsp (45 g) butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pancakes, eggs, milk, premium flour, crème fraîche, Gruyere cheese, dry-cured ham, whole grain mustard, Dijon mustard, dill, chives, parsley

Cooking the dish according to the recipe:

For pancake batterPlace the milk, flour, sugar, salt, eggs, and 2 tablespoons (30 g) of butter in a blender. Blend for about 20 seconds until smooth. Let the dough sit at room temperature for at least 15 minutes before using, or transfer it to a lidded container and refrigerate for up to 1 day.
For the mustard sauce: In a bowl, combine crème fraîche, Dijon mustard, whole grain mustard, and a little salt and pepper.

Stir parsley, chives and dill into the pancake batter.

Heat a 25cm nonstick skillet over medium heat. Lightly grease with the remaining melted butter. Add 3-4 tablespoons of batter and swirl the pan to coat the bottom completely. Cook for 2-3 minutes, until the bottom of the pancake is golden brown.

Lift the edges with a rubber spatula, then use your fingers to quickly flip. Cook for another minute. Tilt the pan and let the pancake slide onto a plate. Repeat with the remaining batter, oiling the pan as needed. Stack the finished pancakes on top of each other.
For the ham fillingPlace the pancakes on a plate. Spread mustard sauce on each (reserve some for topping), sprinkle with cheese, and top with 2 slices of ham.
For scrambled eggsIn a bowl, whisk the eggs with pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring, for 2-3 minutes, until soft clumps form. Stir in a pinch of salt until the eggs are set.

Spoon an omelet onto each pancake, leaving a 3 cm border. Then spread with more mustard sauce and sprinkle with parsley. Roll the pancakes, pressing the omelet onto the pancake, and serve immediately.