Makes ❺75 g (fresh) pesto*
1 egg
75 g flour
15 cl semi-skimmed milk
oil for frying
5 large thin slices ham
Whisk together the pesto, egg, flour and milk to make a batter.
Oil a heavy-based frying pan, wipe away excess oil with kitchen paper. Place over a medium heat.
Ladle in approximately 10 cl of batter, swirling instantly to gain a paper-thin pancake.
Once the top becomes dry and the edges lift away, turn it over with a thin spatula to cook the other side for about 30 s.
Layer the pancakes between pieces of baking parchment or greaseproof paper as you go, and when you have finished making them, lay a slice of ham on each one.
Roll up or fold into triangles for breakfast.
Serve with a green salad, potatoes, or coleslaw for a light lunch.
*Use a mix of 1 tbs chopped chives, and ½ tbs of chopped fresh parsley instead.
**Make broiled eggs of the mixture (without flour) instead of pancakes and serve with ham.
