Try these delicious savoury pancakes, then check out our classic crêpes, American pancakes and crêpes suzette .


  • 75g plain flour
  • 150ml whole milk
  • 1 egg
  • for frying groundnut oil


  • 8 tbsp crème fraîche
  • 300g sliced cooked ham, fat removed and torn into pieces
  • 200g gruyère, finely grated


  • STEP 1

    Put the flour in a bowl with a pinch of salt and make a dip in the centre. Whisk the milk and egg together, then gradually whisk this mixture into the flour. The batter should have the consistency of single cream, so add a little more milk if you need to.

  • STEP 2

    Heat a crêpe pan or frying pan to hot then brush lightly with oil. Add a small ladleful of the batter to the pan, swirling it around so that it thinly coats the pan. Cook for a few minutes until golden then flip and cook the other side.

  • STEP 3

    Once all the pancakes are made, heat a large dry frying pan. Put 1 pancake in it and spread over a 1 tbsp of crème fraîche in a thin layer. Scatter 2-3 tbsp of gruyère in a thin on layer top, scatter over some ham and leave over the heat for a couple of minutes. Fold in half then in half again and serve.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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