Ingredients
- plain flour 75g
- whole milk 150ml
- egg 1
- groundnut oil for frying
FILLING
- crème fraîche 8 tbsp
- sliced cooked ham 300g, fat removed and torn into pieces
- gruyère 200g, finely grated
Method
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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.
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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.
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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.
