Pancakes with mozzarella and ham

Mix milk, flour, eggs, sugar, and salt until smooth.

Cook pancakes on medium heat on both sides until golden brown (about one minute on each side) in a preheated pan greased with vegetable oil.

To make remoulade sauce, blend mayonnaise, parsley, curry, apple, gherkins, mustard, lemon juice, garlic, and basil.

Slice the ham and cheese, and chop the sun-dried tomatoes into pieces.

Wrap ham, mozzarella cheese slices, and chopped sun-dried tomatoes in ready pancakes.

Fry the wrapped pancakes in butter.

Place the ready pancakes on a plate with remoulade sauce.