Pancakes with ham under a crispy cheese crust
12 servings
80 minutes
Ham pancakes under a crispy cheese crust are a true masterpiece of French cuisine, embodying its elegance and simplicity. Tender, golden pancakes cooked in butter serve as the perfect base for a rich filling of aromatic ham and sour cream, highlighted by a pinch of pepper and salt. The finishing touch is an appetizing cheese crust baked to crispy perfection that adds a special charm to the dish. This treat is perfect for both morning breakfast and festive dinner. It is best served hot, generously sprinkled with fresh dill – it adds a note of freshness and emphasizes the richness of flavor nuances. Ham pancakes under cheese crust are a balance of textures, a play of flavors, and true delight for gourmets!
1
Melt 2 tablespoons of butter and let it cool a bit.
- Butter: 150 g
2
Mix flour, milk, eggs, and 0.5 teaspoons of salt.
- Wheat flour: 125 g
- Milk: 150 ml
- Chicken egg: 3 pieces
- Salt: 10 g
3
Add melted butter to the dough and let it rest for 15 minutes to swell.
- Butter: 150 g
4
For the filling, mix sour cream and ham, season with salt and pepper to taste.
- Sour cream 20%: 250 g
- Ham: 1150 g
- Salt: 10 g
- Ground black pepper: to taste
5
Fry small pancakes from the batter in oil (should yield about 12 pieces).
- Butter: 150 g
6
Fill the pancakes with the filling and carefully roll them up. Place the pancakes on a baking sheet.
7
Grate the cheese on a medium grater and sprinkle it over the pancakes. Bake at 200 degrees for about 15 minutes. Top with finely chopped dill.
- Cheese: 100 g
- Dill: 1 bunch