Pancakes with scrambled eggs, ham and mustard

Ingredients:

Crepes

• 1.5 cups whole milk
• 1 cup premium flour
• 1 tbsp. sugar
• 1/4 tsp coarse salt
• 4 large eggs
• 4 tbsp (60 g) butter, melted and cooled
• 2 teaspoons chopped parsley, plus whole leaves for serving
• 2 tsp chopped chives
• 2 tsp chopped dill

Mustard sauce

• 1/4 cup crème fraîche
• 1 tbsp Dijon mustard
• 1 tbsp. whole grain mustard

Egg filling with ham

• 1/2 tbsp. grated gruyere cheese
• 16 thin slices Black Forest ham
• 8 large eggs
• 3 tbsp (45 g) butter

Preparation:

1. For pancake batterPlace the milk, flour, sugar, salt, eggs, and 2 tablespoons (30 g) of butter in a blender. Blend for about 20 seconds until smooth. Let the dough sit at room temperature for at least 15 minutes before using, or transfer it to a lidded container and refrigerate for up to 1 day.
2. For the mustard sauce: In a bowl, combine crème fraîche, Dijon mustard, whole grain mustard, and a little salt and pepper.
3. Stir parsley, chives and dill into the pancake batter.
   
   Heat a 25cm nonstick skillet over medium heat. Lightly grease with the remaining melted butter. Add 3-4 tablespoons of batter and swirl the pan to coat the bottom completely. Cook for 2-3 minutes, until the bottom of the pancake is golden brown.
   
   Lift the edges with a rubber spatula, then use your fingers to quickly flip. Cook for another minute. Tilt the pan and let the pancake slide onto a plate. Repeat with the remaining batter, oiling the pan as needed. Stack the finished pancakes on top of each other.
4. For the ham fillingPlace the pancakes on a plate. Spread mustard sauce on each (reserve some for topping), sprinkle with cheese, and top with 2 slices of ham.
5. For scrambled eggsIn a bowl, whisk the eggs with pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring, for 2-3 minutes, until soft clumps form. Stir in a pinch of salt until the eggs are set.
   
   Spoon an omelet onto each pancake, leaving a 3 cm border. Then spread with more mustard sauce and sprinkle with parsley. Roll the pancakes, pressing the omelet onto the pancake, and serve immediately.