Stuffed Carrot Pancakes

Pasta dishes are always delicious!

From the ingredients listed, stir a pancake batter and swell for 30 min.

For the filling, cut carrots into slices and blanch in water with salt for 5 min.

Cut ham into small cubes.

Heat clarified butter and bake four pancakes one after the other. For each pancake, pour a thin layer of batter into the frying pan, spread a quarter of the carrots and a quarter of the ham evenly on top and cover with batter. Bake on both sides until golden brown.

For the parsley curd, chop the onion and parsley, mix with curd, milk and mustard and season with salt. Spread half of the pancakes with curd cheese and fold the other half over. Serve immediately.

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