Cheese & ham crêpe for lunch. Well, it is pancake day.
These are most definitely crêpes rather than pancakes. Delicately thin, with a crisp lace-like edge, full of strong melting cheddar, smoked ham and probably too much black pepper.
I really love a savoury pancake, but as far as I’m concerned, cheese & ham is the only way to go. Sweet fillings on the other hand…
Our go-to batter is equal parts milk to flour mixed with one egg. It’s a failsafe Jamie Oliver method that can be steered off to make fluffy pancakes with the addition of some bicarb or kept to the classic crêpe – I add some melted butter into the batter for richness if I’m doing crêpes.
Surprisingly today, the first one didn’t end up a disaster.
Hot non-stick pan, a knob of butter, and a ladleful of batter per crêpe. After the flip, add a scattering of grated cheese, a few twists of black pepper and some smoked ham.
Just make sure you make enough batter so you can have a lemon & sugar one after, too!
- Pint of milk
- Pint of plain flour
- 1 egg
- Knob of butter, melted
- Extra butter for cooking
- Grated mature cheddar
- Smoked ham
- Black pepper
- Salad to serve, optional