Mix the flour and salt in a bowl, create a well in the middle. Combine the milky water with the egg, pour into the well while stirring with a whisk, continue to stir until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins. Heat a little clarified butter in a non-stick frying pan. Pour one third of the batter into the pan. Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette and finish cooking, then remove. Repeat this process two more times.
In a food processor, blitz the broccoli and all the ingredients up to and including the pepper, mix in the cream cheese.
Spread the filling over the omelettes, top with the ham. Roll up the omelettes tightly, cut into rolls approx. 2 cm thick, insert toothpicks if necessary.