Savoury Pancakes

Unless you’re managed to be on another planet this weekend you’ll have some idea its Shrove Tuesday tomorrow which of course means PANCAKES!!

AMAZING AMAZING AMAZING!

Now we make the whole evening about pancakes (any excuse) but after many visits to this incredible creperie in Paris.  We are now converted to starting off with savoury crepes before hitting the sugar and lemon. Now we have them with brie, bacon and leeks inside but you can put in anything! Eggs and mushrooms and cheese, sausages? even and I have to say I haven’t tried this even mince sauce! So why not get a bit more creative tomorrow and try something a little different?
Savoury Pancakes If you can’t get hold of  buckwheat flour, just use all plain flour instead. They’ll still taste great! Serves 4

• 60g plain flour
• 60g buckwheat flour/plain flour
• pinch of salt and pepper
• ½ pint milk
• 2 medium eggs
• 8 large slices of ham/bacon ( I tend to chuck mine to cook in microwave first)
• 200-300g brie/ camembert or cheddar
• butter or vegetable oil for cooking

Place both the plain and buckwheat flour in a large mixing bowl and season with salt and pepper. Whisk the milk and eggs together in a jug. Slowly pour the milk and eggs over the flour whilst whisking by hand, or with a mixer. Mix until you have a smooth batter. Heat a large non stick pan on a medium heat and add a little oil or butter. Ladle in enough batter to cover the base of the pan. Swirl the pan around to get an even coating. Cook until the edges of the pancake start to come away from the pan. Use a spatula to ease the pancake from the pan, then flip over. Sprinkle over chunk or grated cheese and place the slice of ham on top. Wait for the cheese to melt before having a peek under the pancake. Once there’s golden spots all over it’s ready. Slide onto a plate, roll up and eat.