Beat milk, add flour and sugar and bake pancakes in hot oil.
Mix curd cheese with honey, lemon zest and calvados and fill into pancakes. Remove skin from sweet potatoes, cut into sticks, fry briefly in oil and drain.
Caramelize sugar with a little butter. Pull sweet potato sticks through the caramel and roll in the coconut flakes.
Arrange pancakes with potato sticks on a plate. Decorate with a mint leaf.
Tip: Always use an aromatic ham, it will add a wonderful touch to your dish!
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