This Pancake Day why not make pancakes the main event with this delicious savoury pancake bake.
Using fantastic British leeks which are in season right now this comforting dish is sure to be enjoyed by all. So good, you won’t even miss the sugar and lemon!
For the basic pancakes (makes about 12)
100g plain flour
1 large egg, beaten
2 tbsp sunflower oil, plus extra for greasing
For the filling and topping
Butter, for greasing
3 leeks, trimmed and sliced into rounds
250g spinach leaves
12 slices of finely sliced deli ham
200g Camembert, cut into 12 roughly equal chunks (you can leave the rind on)
30g Gruyère cheese, finely grated
- To make the pancakes, sift the flour and a pinch of salt into a bowl and make a well in the centre. Pour the beaten egg, oil and milk into the well. Whisk until you have a smooth batter.
- Place a 20cm non-stick frying pan over a medium-low heat. Add a little oil and when hot, pour in a little of the batter, rotating the pan so that it is evenly coated in a thin layer. When it begins to set, loosen the pancake with a palette knife and flip in the pan. Cook for 30 seconds more, then slide the pancake onto a plate and cover with a clean tea towel. Repeat to make about 12 pancakes.
- Preheat the oven to 200°c/fan180°c/gas 6. Liberally butter a large, shallow baking dish. If you don’t have one large enough, you may find it’s necessary to butter two baking dishes.
- In a frying pan, melt a little butter. Sauté the leeks until soft then remove with a slotted spoon. Keeping the pan on the heat, use it to wilt the spinach in batches.
- To assemble the dish, take the first pancake and place a slice of ham in the centre. Add a few pieces of leek and a little of the spinach. Finally, add a lump of the Camembert. Neatly roll it up and place in the baking dish. Repeat with the remaining pancakes, packing them tightly together. Sprinkle with the grated Gruyère and bake for 25 minutes until bubbling and piping hot.
Check out our Greengrocers for a fantastic array of fresh produce.