Mix the egg and the flour. Stir in the buttermilk, germ oil and a little salt. Let the dough rest for about 10 minutes. Later add the mineral water and stir.
Heat the clarified butter in a non-stick frying pan. Sauté the peas for about 1 minute.
Using a ladle, spread the mixture evenly over the peas. Cover with a lid and bake the pancake in 1-2 minutes until golden brown. Then carefully turn to the other side and toast the other side.
Spread the pancake with the fresh cream and fold it. Serve.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!