For the chervil pancakes, mix flour and milk. Let the dough stand for about an hour to allow the whole wheat flour to swell. Add eggs, salt and a little more water if the consistency is very thick.
Brush a coated pan with butter and bake thin pancakes at a low temperature. Keep the pancakes warm in the oven.
Mix sour cream mt mascarpone and season with salt, a touch of freshly ground pepper and chopped chervil, spread on the pancakes, sprinkle with chervil and roll up.
Serve the chervil pancakes on preheated plates.
Preparation Tip:
Chervil pancakes go well with a crisp leaf salad!
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