Two kinds of French pancakes

Name: Two kinds of French pancakes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Eggs (size M); 1/2 l Milk; 7-10 Tbsp Salt; 250 g Flour; 250 g soft camembert; 1 ripe tomato; 8 TSP Oil; 4 discs (30 g each) cooked ham; 1/2 TEASPOON dried thyme; 125 g herb cream fraiche; 1/2 bunch Chives; 7-10 Tbsp Thyme

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Eggs (size M)
1/2 l Milk
7-10 Tbsp Salt
250 g Flour
250 g soft camembert
1 ripe tomato
8 TSP Oil
4 discs (30 g each) cooked ham
1/2 TEASPOON dried thyme
125 g herb cream fraiche
1/2 bunch Chives
7-10 Tbsp Thyme

Directions

1
Separate eggs. Mix egg yolk, milk and 1 pinch of salt. Add flour by the spoonful and stir in. Let the dough swell for about 10 minutes. Cut the camembert into slices. Wash the tomato and cut into small pieces.
2
Beat the egg white until stiff and fold into the dough. Heat 1 teaspoon of oil in a coated pan (approx. 20 cm Ø). Put 1/8 of the dough into the pan. Bake the pancakes from one side for about 2 minutes until golden brown. Turn and bake for another 2 minutes. Bake another 3 pancakes in the same way. Cover each finished pancake with 1 slice of ham, fold over and keep warm. Bake 4 more pancakes of the remaining dough in the same way. After turning, cover each pancake with 1/4 camembert and tomato and sprinkle with some thyme. Keep the finished pancakes warm as well. Mix the herb cream fraiche. Wash the chives and cut into small rolls.
3
Bake 4 more pancakes of the remaining dough in the same way. After turning, cover each pancake with 1/4 camembert and tomato and sprinkle with some thyme. Keep the finished pancakes warm as well. Mix the herb cream fraiche. Wash the chives and cut into small rolls. Stir half into the crème fraiche. Arrange ham pancakes with herb cream fraiche and sprinkle with the rest of the chives. Garnish camembert pancakes with thyme