vineri, 14 ianuarie 2011

Savoury pancakes with leek and bacon filling

For the basic pancake mixture: 225g plain flour, pinch of salt, 2 eggs, 500ml milk, butter to grease the pan
For the leek and bacon filling: 5 leeks (white part only), washed and chopped, 5 rashers of bacon, chopped, 300ml bechamel sauce, 30g Cheddar cheese, grated

Sift the flour and salt into a big mixing bowl. Make a 'well' in the flour and break the eggs into it. Whisk the ingredients together, drawing in the flour from the sides. Add the milk, bit by bit. Beat until the mixture is smooth, and thick enough to coat a wooden spoon.
To make pancakes, the frying pan needs to be the right temperature and have the right amount of butter. If the pan is steaming the temperature is too high. Use a small knob of butter, melt it gently and then add a couple of tablespoons of pancake mixture. Swoosh it around the frying pan to cover the bottom. Flip the pancake when the mixture begins to bubble in the middle. Continue making pancakes, one at a time, until the mixture is all used up.
To make the leek and bacon filling, steam or boil the leeks, and fry the chopped bacon in a frying pan. Place a line of leeks and bacon down the middle of each pancake. Roll up the pancakes and arrange them side by side in a small baking tin. Pour the bechamel sauce over the pancakes and cover with grated cheese. Bake in a preheated oven, 180°C/350°F/Gas 4, for 20 minutes - the cheese should be bubbling and golden.

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