Buckwheat Pancakes with Ham
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Pancakes filled with cheese spread, spinach and ham.
Ingredients:
Procedure:
1. Put buckwheat flour, milk, beaten egg, a pinch of salt, sunflower oil in a bowl, knead into a smooth dough and let it rest for about 1 hour
2. Beat the cream cheese with finely chopped chives, finely chopped thyme leaves, peeled, crushed garlic cloves into a spread, salt to taste and refrigerate
3. After the pancakes have cooled, start frying them: always brush the pan with a little oil, scoop out some of the batter with a ladle, spill it in a circular motion over the pan and fry until golden brown on both sides
4. Spread each pancake first with the prepared cheese spread, top with steamed, wrung out spinach leaves, a slice of ham, roll up and finally cut into snails and fasten with a toothpick.
