Preparation

Place the flours, eggs, milk, 1 tbsp oil and the salt in a bowl and whisk until smooth. Leave to rest for 10 minutes. Use the remaining oil to cook 8 thin pancakes in a frying pan over a medium heat.

Place the finished pancakes on a plate and allow to cool.

Wash and deseed the peppers, then cut into fine strips. Wash and dry the lettuce leaves.

Spread each pancake with 1 tbsp cream cheese.

Add 1 salad leaf, 2 slices of ham and 1 slice of cheese to each pancake. Place the pepper strips in the middle.

Roll up the pancakes tightly to enclose the filling, cut in half and serve.

If the pancake rolls are not eaten immediately, wrap them tightly in cling film and chill until required.