Summary

Ingredients

• 6 egg (s)
• 1 bunch herbs (chervil, parsley and chives)
• 250 g crème fraîche
• 250 g yourt
• salt and pepper
• 1 pinch (s) sugar
• 4 port. Chicken fillet (s)
• 8 slices ham, smoked
• 250 g flour
• 200 ml milk
• 4 tablespoon butter
• 2 tablespoons oil

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Instructions

1. Hard boil 2 eggs in about 10 minutes. Wash and chop the herbs. Drain the eggs, quench them, peel them, let them cool down a little and chop them. Mix the crème fraîche with the yogurt. Mix in the eggs and herbs. Season the sauce with salt, pepper and sugar.
2. Wash the fillets, pat dry and cut in half lengthways. Knock flat, season with salt and pepper. Place 1 slice of ham on each, roll up and secure with wooden skewers.
3. Separate 4 eggs. Mix the egg yolks with milk, flour and 1/2 teaspoon salt until smooth. Beat egg whites until stiff and fold in. Heat the butter in portions in a pan. Bake the dough in portions into small round or oval golden-yellow cakes. Take out and keep warm.
4. Heat oil in a pan. Fry the roulades in it over medium heat for 12-15 minutes.
5. Serve the roulades with the pancakes and serve with the sauce.