German cheese & bacon pancakes
Serves 4 Prep 10 mins Cook 20 mins £1.46 a portion 691 kcals, 52g fat, 25g sat. fat, 7g sugar
200g pack diced smoked bacon lardons 200ml crème fraîche pinch of ground nutmeg 1 tsp caraway seeds (optional) 8 large shop-bought pancakes 2 shallots, finely sliced 50 g finely grated Gruyere 1 whole cucumber, peeled,
halved and sliced 2 tbsp white wine vinegar 2 tbsp chopped fresh dill
1 Heat grill to high and put the smoked bacon lardons on a baking tray. Grill for around 10 mins until crisp, then set aside. Mix the crème fraîche with the ground nutmeg and caraway seeds (if using) and season with some salt and pepper.
2 Working in batches, place a pancake on a non-stick baking sheet, divide the crème fraîche mixture between the 4 pancakes, then top each pancake with the lardons, shallots and cheese.
3 Put the pancakes under the grill for 2-3 mins (you will need to do this in batches again) or until the cheese is golden and bubbling. While they cook, mix the cucumber with the vinegar and dill. Season, then serve.