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 and view the full Food safety at home video.