Ham and cheese pancakes

Stuffed pancakes are a great meal and make a refreshing change to the sweet varieties that have become a family favourite. Serves 4

INGREDIENTS

15g butter

15g plain fl our

200ml milk

1/ 4 teaspoon Dijon mustard

( optional)

30g gruyere cheese, grated

30g mature cheddar, grated

20g grated Parmesan

4 pancakes ( approx 20cm in

diameter)

4 slices good quality ham cut

into strips

METHOD

1) Preheat the oven to 200C/ 180C fan/ gas mark 6. Line a baking sheet with baking parchment.

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

3) Remove from the heat and stir in the mustard ( if using) along with the Gruyère, cheddar and 2 tablespoons of the Parmesan. Season to taste

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

5) Scatter the ham over the sauce then roll up each pancake. Transfer the fi lled crêpes to the prepared baking sheet, placing them seam side down.

6) Scatter the remaining Parmesan carefully over the top of the crêpes and bake for 15 minutes, until the crêpes are crisp and brown on the edges and base.