1 (10 oz.) pkg. frozen chopped broccoli
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (6 3/4 oz.) can chunked & ground ham
4 eggs
1/4 c. water
butter
1/2 c. sour cream

About 40 minutes before serving prepare broccoli as label directs; drain. To cooked broccoli add undiluted cream of mushroom soup and ham with its juices. Cook, stirring often, until ham is heated through and broken into small chunks; keep warm. Beat eggs and water in separate bowl until mixed.

In 6 or 7 inch skillet over medium heat melt 1 teaspoon butter, tilting skillet to grease side. Pour 2 to 3 tablespoons egg mixture into skillet, tilting to make a thin pancake. When top of pancake is set and underside is delicately browned, run spatula around side and bottom to loosen; slide pancake onto plate. Repeat to make 7 more pancakes.

To serve, fill each pancake with some broccoli mixture. Roll pancakes with filling and arrange them in 1 layer on warm platter. Top with sour cream. Makes 4 main dish servings. 395 calories each.