Beat the egg yolks with butter and sugar until creamy, add flour and milk gradually. Whip the egg whites with salt until very stiff and add to the mixture. In a frying pan per pancake 1 tbsp butter form, heat and pour 1 to 2 ladles of batter, cover and bake at low temperature until the batter comes off when you shake the frying pan. Do not lift the lid beforehand or the batter will collapse.
Bake all the pancakes in this way. Put the pancakes baked only on one side on an ovenproof plate, spread each one with ground walnuts, sugar and maybe with apricot jam, pile them on top of each other and bake them for 5 minutes at 180 °C in the oven.
Can be eaten hot.
Tip: It’s best to use your favorite ham – then your dish will taste twice as good!