Stir the eggs with flour, milk, 1 pinch of salt and 1 shot of mineral water (or beer). Remove the peel from the potatoes and cut into cubes. Heat butter and oil in a frying pan and fry potatoes until crispy. Season with rosemary, sage, salt and chives. Heat a little butter in a frying pan, pour in a little batter. Bake 8 pancakes a little at a time. In a saucepan, mix the ready-made béchamel sauce and the two cheeses, add the potatoes.
Fill the pancakes with the cheese mixture and fold them into a fan. Layer in a greased, heat-resistant frying pan and bake in a 200 degree oven for about 3 minutes. Arrange pancakes on plates, garnish with herbs.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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