Summary

Ingredients

• 30 g butter
• 60 g flour
• salt
• 4 egg (s)
• ml ⅛ milk
• 50 g fat
• 30 g butter
• 30 grams flour
• 0.25 ml ¼ milk
• 150 g ham, cooked
• 100 g mozzarella
• 150 g quark
• 50 g parmesan, rated
• 1 bunch basil
• Salt and pepper, freshly ground
• 500 g tomato (s)
• 1 tablespoon oil
• Salt and pepper, freshly ground
• 30 g Parmesan, freshly rated or Gouda
• 20 g butter
• nutmeg
• Fat for the shape

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Instructions

1. Melt the butter, beat the flour with salt, eggs and milk. Stir in the cooled liquid butter. Bake ten wafer-thin pancakes one after the other from the batter in a little melted fat. Lay them next to each other and let them cool down.
2. Melt the butter for the filling, add the flour and cook while stirring. Pour in the milk and cook for 5 minutes, stirring constantly. Let cool down. Dice the ham and mozzarella. Stir into the sauce with the quark and parmesan. Add the finely chopped basil leaves, salt, pepper and nutmeg. Put a tablespoon of filling on each pancake, roll up and place next to each other in a greased ovenproof dish.
3. Cut the peeled, pitted tomatoes (from the can) into small pieces. Sauté in oil in a pan. Simmer until creamy in the open pan. Salt and pepper. Spread over the pancakes. Sprinkle with cheese and top with bits of butter. Put in the cold oven, switch to 225 ° and bake brown.