Put all the pancakes’ ingredients to a food processor and process till combined. Alternatively – use a hand mixer or a whisker.

Smear a big pancake frying pan with oil (you can do it by putting a drop of oil on the pan and smearing it with a folded kitchen paper) and heat it; fry pancakes. From the above proportions, you will end up with more than 4 pancakes so you can have the rest with any other filling.

Heat a grill to hot and prepare a baking tray by greasing it with a bit of oil.

In the middle of each of 4 pancakes put a quarter of the grated cheese, slices of ham and fold each pancake like an envelope leaving an uncovered area in the centre.

Heat up a drop of oil in a frying pan and put one pancake in, gently pour an egg to the uncovered part of the pancake (you may lift one edge before you pour the egg); season and fry for a minute pressing the edges of the pancake to make sure they don’t unfold; transfer into a prepared baking tray; repeat with the remaining 3 pancakes.

Put the baking tray with the 4 pancakes under the hot grill for 2-3 minutes till the eggs are set, but the yolks are still runny. (Grilling time may vary depending on the type of grill, so it is safer - at least if you are making them for the first time - to keep an eye on the eggs).

Serve with a salad made of different types of lettuce, tomatoes and vinaigrette.