Pancakes with scrambled eggs, ham and mustard

Pancakes with scrambled eggs, ham and mustard – a detailed recipe cooking. Time: one hour. 15 minutes. Difficulty: easy Servings: 8 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Crepes

• 1.5 tbsp. whole milk
• 1 tbsp. premium flour
• 1 tbsp. l Sahara
• 1/4 tsp coarse salt
• 4 large eggs
• 4 tbsp. l (60 gr.) Butter, melted and chilled
• 2 tsp chopped parsley, plus whole leaves for filing
• 2 tsp chopped chives
• 2 tsp chopped dill

Mustard sauce

• 1/4 Art. cream fresh
• 1 tbsp. l Dijon mustard
• 1 tbsp. l whole grain mustard

Ham and egg filling

• 1/2 tbsp. grated gruyere cheese
• 16 thin slices of Black Forest ham
• 8 large eggs
• 3 tbsp. l (45 gr.) Butter

Recipes with similar ingredients: pancakes, eggs, milk, higher flour varieties, cream-fresh, gruyere cheese, dry-cured ham, mustard whole grain, Dijon mustard, dill, chives, parsley

Recipe preparation:

1. For pancake dough. Load milk, flour, into the blender, sugar, salt, eggs and 2 tbsp. l (30 gr.) Butter. Chop about 20 sec to uniformity. Let the dough stand at room temperature for at least 15 minutes, after which you can use it or pour into a container with a lid and store in the refrigerator no more than 1 of the day.
2. For mustard sauce. In a bowl, mix cream fresh, Dijon and whole grain mustard, a little salt and pepper.
3. Parsley, chives and dill, mix in the pancake dough. On medium heat a frying pan with a diameter of 25 cm. with non-stick coated. Lightly coat with remaining melted butter. Add 3-4 tbsp. l the dough and roll the pan until the dough is fully covered the bottom. Cook for 2-3 minutes, until the bottom of the pancake is golden brown. Lift the edges with a rubber spatula, then fingers and quickly flip. Cook another 1 min. Tilting in a pan, let the pancake slip onto a plate. Repeat with the remaining dough, if necessary, lubricating the pan with oil. Ready pancakes stack on top of each other.
4. For toppings with ham. Put pancakes on a plate. On each spread mustard sauce (leave a little for topping) sprinkle with cheese and lay on top 2 slices of ham.
5. For scrambled eggs. In a bowl, whisk the eggs with pepper. In a medium to medium sized non-stick pan Melt the butter on fire. Add the eggs and cook, stirring for 2-3 minutes to the formation of soft lumps. Intervene a little salt until the scrambled eggs are frozen. A spoon for each pancake lay the scrambled eggs, stepping back from the edge of 3 cm. Then spread another mustard sauce and sprinkle with parsley. Roll up the pancakes by pressing scrambled eggs, and serve immediately.