Saturday: Apple-ham Pfannkuchen

A random inspiration I had on the train ride back from Wallis. The base pfannkuchen recipe is from Andrea's father.

Beat 4 eggs together with 4dl milk and a good pinch of salt. Add sufficient flour to get a batter with the right texture (I should have weighed this, but I didn't). Let batter rest 10 minutes. Melt some butter over medium heat in a non-stick pan then ladle in a thin layer of batter. Let this firm up a bit then sprinkle with finely diced ham. Top the ham with a layer of thinly sliced apples. Ladle over more batter. Cover and let cook until the bottom is browned and the top is pretty much dry. Remove to a plate. Melt some more butter in the pan and add back the pancake (flipped, of course). Let cook a while longer, until the bottom is browned. 

Serve with creme fraiche.

There are all kinds of ways this could be improved (bacon instead of ham, caramelizing the apples a bit first, refining the batter consistency, etc.), but it was still quite nice.

We ate this with a big green salad.