Hot Monte Cristo pancakes with turkey, ham and cheese

Ingredients:

• 1/4 cup seedless raspberry jam
• 1/4 cup Dijon mustard
• 2 tbsp (30 g) butter
• 4 ready-made pancakes diameter 30 cm.
• 8 thin slices (about 150 g) Black Forest ham
• 8 thin slices (about 225 g) turkey
• 8 thin slices (about 110 g) of Munster cheese
• 150 gr. assorted greens
• 1 small head of frisee lettuce, torn into pieces
• 1 tbsp. l. olive oil

Preparation:

1. Microwave the jam in a suitable container for 20-30 seconds to thin it out. Stir in the mustard.
2. Start frying pancakes with toppingsIn a large nonstick skillet, heat 1/2 tbsp (30 g) butter over medium heat. Add 1 crepe; top one half with 2 slices each of ham, turkey, and cheese. Cook for 1-2 minutes, until the crepe is lightly browned on the bottom and the cheese begins to melt.
   
   Using a spatula, fold the crepe in half, covering the filling, then in half again, forming a triangle. Flip it over and cook for about 30 seconds, until the bottom is golden brown. Transfer to a plate. Repeat with the remaining 3 crepes.
3. Toss the greens and frisee lettuce with olive oil, adding a pinch of salt and pepper. Serve the pancakes with the salad and raspberry jam and mustard.