Cheese & Ham Crepes

Average: 5 (1 vote)
0 Review
Write review

Pancakes filled with savoury fillings make a delicious and quick supper (with a crisp green salad) and are a good way to use up any leftover pancakes. If you want to use shop-bought pancakes make sure they are the savoury type and not sweetened ones. Alternatively, use my tried and tested pancake recipe.

 

Cheese & Ham Crepes

You Can Cook - Annabel Karmel

Annabel’s movie about this book

  

Ingredients

15g/1/2oz butter
15g/1/2oz plain flour
200ml/7fl oz milk
1/4 tsp Dijon mustard (optional)
30g/1oz gruyere cheese, grated
30g/1oz mature cheddar, grated
4 tbsp grated Parmesan (I weighed this as 20g)
4 pancakes (approx 20cm in diameter)
110g/4oz/4 slices good quality ham (not one packaged with extra water), cut into strips

 

Method

Preheat the oven to 200c/400F/Gas 6/Fan 180. Line a baking sheet with baking parchment.

Melt the butter in a saucepan, remove from the heat and stir in the flour to make a roux. Stir or whisk in the milk, a little at a time the return the pan to a medium heat and cook, whisking constantly, for approximately 5 minutes, until the sauce is thick and smooth.

Remove from the heat and stir in the mustard (if using) along with the gruyere, cheddar and 2 tbsp of the Parmesan. The sauce should be quite thick. Season to taste with pepper and a very little salt (remember that the ham will be quite salty).

Lay the 4 pancakes out on a clean, flat surface and spoon 1/4 of the sauce in a line down the centre of each pancake.

 

Scatter the ham over the sauce then roll up each pancake to make a “fat cigar” shape. Carefully transfer the filled crepes to the prepared baking sheet, placing them seam side down on the baking sheet.

Scatter the remaining Parmesan carefully over the top of the crepes and bake for 15 minutes, until the crepes are crisp and brown on the edges and base. Transfer to plates using a fish slice and cool slightly before serving.

 

Information

Makes 4 Pancakes
Prep time: 15 minutes
Cook time: 22 minutes