Rachel Hornibrook’s Leek, Ham & Cheese Pancake Bake

Ingredients

For the pancakes/crêpes

• 150g plain flour
• 200ml milk
• 20g butter, melted
• 1 egg
• Olive oil or butter to fry
• (optional) Left over mashed potato. Leftover mash potatoes can also be used in the pancake batter! It’s a great way to incorporate more veggies!

For the filling

• 1 leek, washed, split in half and thinly sliced
• 1 tsp olive oil
• 400ml milk
• 50g butter
• 110g grated cheese
• 1 tsp grainy mustard
• 100g shredded ham
• Salt and pepper

Method

1. Combine all the ingredients (if using potato, you can add it in here), except for the butter, in a bowl and blitz until smooth.
2. Add the butter and blitz again.
3. Leave to rest for an hour or overnight in the fridge.
4. Using a large pan over medium heat, add some olive oil or butter to fry. Fry the pancakes/ crêpes off in batches and set aside.
5. Fry the leek in 1 tsp of olive oil in a small pot over medium heat for 5 minutes and set aside.
6. Add the butter and melt. Add the flour and cook for 1 minute.
7. Gradually add in the milk, and continuously whisk.
8. Remove from the heat and add 80g of the cheese.
9. Allow the cheese to melt and whisk until smooth.
10. Add the leek, ham, mustard and seasoning (salt and pepper).
11. Preheat the oven to 180°C.
12. Fill each pancake/crêpe with 2-3 tbsp of the leek mixture and roll. Place in a buttered oven dish, add the remaining leek mixture on top, and sprinkle over the remaining cheese.
13. Bake for approx. 20 minutes, until the cheese is melted and golden. Serve and enjoy!