Sift the flour and salt into a large bowl. Whisk together the egg and
milk in another bowl then, slowly pouring the liquid into the dry
ingredients, whisk together until the batter is smooth. Set aside.
For the cheese sauce, melt the butter in a small pan, then whisk in
the flour. Cook for one minute, then gradually add the milk
whisking continuously. Bring to the boil and reduce the heat to a
simmer for one minute until the sauce is thick and smooth. Stir in
half of the cheese and season with black pepper.
o make the pancakes, heat a 20cm/8in crêpe or omelette pan
until very hot, drizzle in a small amount of oil and tip the pan to
swirl the oil around. Ladle in about two tablespoons of batter
mix and immediately tilt the pan from side to side to get a thin,
even layer of batter to cover the base of the pan. Cook for
around 30 seconds until the underside is golden then flip or turn
with a pallet knife.
As soon as the pancake is turned scatter over some ham, spring
onions and sundried tomatoes. Spoon over some cheese sauce
then top with a scattering of the remaining cheese.
Once you’ve topped the pancake the underside will be done. Fold
the pancake in half then slip it out of the pan onto a warmed
serving plate and keep warm under some foil while you make the
remaining pancakes.
Originally Submitted
11/11/2015
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