Instructions

Batter

Blend eggs, milk, flour, water, oil, and salt until smooth. Let it rest for 10 minutes.

Pancakes

Lightly grease a pan with oil. Pour a thin layer of batter and cook on both sides until golden brown. Transfer to a plate.

Filling A

Combine cream cheese, grated cheese, cream, and herbs. Season with salt and pepper to taste.

Filling B

Sauté onions for a minute, add ham. Remove from heat and gently stir in cheese.

Filling C

Sauté garlic in a drop of oil (10 sec), add spinach, briefly heat, season with salt and nutmeg, soften with cream. Stir in cheese (if using gouda, let it just start melting).

Filling & Baking

Spread the chosen filling on a pancake, fold into a parcel or rolls. You can: quickly fry in a pan with a knob of butter (1-2 min on each side), or bake on a tray (200°C / 5-7 min), sprinkle with a little cheese on top.

Serving

Serve with a herbed dip (cream + yogurt + lemon + herbs) or a simple salad.

Tip

Tip: Add 1 tablespoon of Parmesan to the batter – the pancakes will be more flavorful. If you want them "ultra thin," dilute the batter with an additional 2–3 tablespoons of water. Let the pancakes cool slightly before filling – the filling won't run.