Ham and Cheese Pancakes (Crêpes)
Serves: To make about 8 crêpes
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 mins
Ingredients
PANCAKE MIX4 oz - plain flour (all purpose flour)
¼ teaspoon - salt
½ pint - milk
1 - egg
1 tablespoon - butter (melted)
FILLING FOR EACH PANCAKE
1 oz - Cheddar cheese (grated)
1 slice - cooked ham
Directions
- Mix the flour and salt together in a mixing bowl. Make a well in the centre and place the egg and half the milk into the well. Whisk, gradually incorporating the dry flour into the wet mixture, then beat thoroughly until smooth. Whisk in the remaining milk and the melted butter, a little at a time. The consistency should be similar to single cream (half-and-half). You can add a little extra milk if necessary.
- Lightly grease a flat-bottomed frying pan (skillet) with butter then place it over a moderate heat until it is hot enough for frying (a drop of batter should brown on the underside almost immediately). Pour in just enough batter to cover the base of the pan, tilting the pan to spread the batter evenly. Cook for about 1½ minutes until the underside is golden brown (when the top of the crêpe is opaque, you can look at the underside by lifting the edges gently with a flat knife). Toss or turn the crêpe and, if necessary, straighten it out with a knife.
- Turn down the heat and spread the grated cheese in the centre of the pancake, leaving the edges clear, then top with a slice of cooked ham. Cook on a low heat for about 3 minutes until the cheese melts then, from four points, fold the edges of the pancake towards the middle to create a square envelope. Serve and eat immediately.
