Prepare the pancake batter by sifting the flour with a pinch of salt into a mixing bowl. Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. Whisk in the rest of the milk until you have the right consistency. Add teaspoons of the melted butter to a small frying pan and heat over a medium heat.
Fry the pancake batter, 2-3 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter. Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely.
When ready to serve, lay the pancakes back in a dry, clean frying pan set over a low heat. Top with a mixture of the pepper, tomato, slices of mozzarella, strips of prosciutto and a little seasoning on one side of the pancake. Fold the uncovered half on top over the filling, then fold in half again into a quarter.
Transfer to serving plates and garnish with a sprig of basil leaves before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.