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Ham and Cheese Pancakes (Crêpes) Recipe

Ham and Cheese Pancakes (Crêpes)

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

The use of thin savoury pancakes to hold a variety of fillings is of French Origin where they are called crêpes. While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France and they are considered a national dish. In Brittany, crêpes are traditionally served with cider. Sweet crêpes are served with a variety of fillings, from the most simple with only sugar to Flambéed Crêpes Suzette or elaborate savoury fillings

You'll find "Crêperies" (restaurants and take-aways serving only crêpes) right across France. Here, they offer a while range of different fillings to the pancakes, both savoury and sweet. This Ham and Cheese Crêpe is one that you'll find in every Crêperie

      Preparation Time: 5 Minutes

      Cooking Time: 15 Minutes

Ingredients for Ham and Cheese Pancakes (Crêpes)

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
To make about 8 crêpes:
PANCAKE MIX
4 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

 

How to Cook Ham and Cheese Pancakes (Crêpes)

  1. 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.
  2. 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.
  3. 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.

 
Graham GRAHAM'S HOT TIP:
A glass (or two) of cider goes well with Ham and Cheese Pancakes.
 
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Reviews of Ham and Cheese Pancakes (Crêpes)

Rating 4 out of 5 - Many cooks will make this recipe again July 25 2014
Very good recipe that everyone enjoyed. Just one comment - I found that, when I flipped the pancake, it was best to reduce the heat a little so the cheese would melt without the pancake burning. Everybody loved them.
(19 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again April 01 2014
Oh they were good. Everybody is raving over them and have "instructed" me to do them again tomorrow! Great recipe. Very simple and very tasty.
(6 reviews)
 

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