Beat eggs, salt, flour, milk and melted butter in a hand mixer until smooth. Rest for thirty minutes.
In a buttered frying pan (diameter 24 to 26 cm), finish baking narrow pancakes that are golden brown on one side and have a dry top. Do not flip to the other side, but stack on parchment sheets with the baked side down and set aside.
Drain curd on a colander for about half an hour. Stir through sour cream, egg yolks, sugar, semolina, salt, vanilla sugar and chopped lemon balm. Put the ready filling in the middle of the unbaked side of the pancake. Fold the pancake like an envelope over the filling.
Fry in hot butter on both sides and keep warm.
Serve with sour cream and stewed plums.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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