For the pancakes, sift flour into a large enough bowl and make an indentation in the center. Whisk eggs with salt, milk and water, pour a little bit of it into the hollow and mix milk and flour from the center. Gradually add the rest of the milk, taking care not to form lumps. Leave the dough to stand for about 30 minutes.
Heat clarified butter in a frying pan, pour in a thin layer of dough and bake until golden brown on both sides. Before turning the pancakes, add a small amount of fat to the frying pan.
Cook the remaining pancakes in the same way (about 2-3 pieces per unit).
For the filling, squeeze sausage mixture out of skin, stir through with whipped cream and herbs and season strongly with salt and freshly ground pepper. Spread 1 tablespoon of the filling on each pancake, roll up and place the pancakes together in a square, greased pan.
For the sauce, mix whipped cream with yogurt and egg, season with salt, pepper and nutmeg and pour over the pancakes. Place the pancakes on the roasting rack in the preheated oven and bake at 225-250 °C for 20 minutes.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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