For the yogurt pancakes, whisk together flour, yogurt, mineral water, egg, salt, pepper and nutmeg until smooth, then let swell for at least 10 minutes.
Clean, wash and dice radishes. Dice ham. Wash, dry and chop chives and parsley. Peel and chop garlic.
Mix cream cheese with whipping cream until smooth, stir in diced radish and ham, chives, parsley and garlic and season with salt and pepper.
Melt butter in a pan and fry pancakes in batches on both sides until golden brown, spread with the cream cheese mixture and serve the yogurt pancakes rolled up or folded.