Recipe of Speedy Ham and mushroom baked pancake

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The ingredients needed to make Ham and mushroom baked pancake:

1. Prepare For the pancake:
2. Prepare 300 g flour
3. Prepare 3 eggs
4. Take 500 ml milk
5. Take pinch salt
6. Make ready half tsp of carbonate of soda
7. Get oil for frying
8. Make ready For the filling:
9. Get 1 small onion finely chopped
10. Prepare 150 g sliced mushrooms
11. Get 250 g ham (I used smoked ham) cut into small pieces
12. Take 1 level tbsp of flour
13. Make ready 2 cloves garlic
14. Get 150-200 ml milk
15. Take 2 tbsp oil
16. Prepare to taste salt, pepper
17. Take For the cheese sauce:
18. Take 30 g butter
19. Get 30 g plain flour
20. Prepare 300 ml semi-skimmed milk
21. Take 100 g mature Cheddar cheese, grated
22. Take 1 tsp mustard
23. Prepare pinch salt

Pack your pancakes with spinach and mushrooms. This is a delicious way to make pancakes into a wonderfully moreish meal. While the pancake is still in the pan, spread half the crème fraîche over one side (if using), scatter over half of the mushroom and spinach mixture, and sprinkle with parsley. In baking dish layer the cooked mushrooms, barely-cooked broccoli, diced ham, and grated cheese. (I save a little cheese to sprinkle on right before it goes in the oven.) Season with fresh-ground black pepper and Spike Seasoning (or your favorite seasoning blend to use on eggs).

Steps to make Ham and mushroom baked pancake:

1. First we make the pancakes, mix flour, pinch of salt, carbonate soda and the eggs and gradually add milk stir all the time. In a non-stick frying pan add 1 tsp of oil for each pancakes. You will have approximately 16 pancakes. My ladle is a small size of 89ml (3oz) and frying pan is 24 cm (9.5") circumference.
2. For the filling:
3. Fry chopped onions in oil until golden, add slices mushrooms,and ham continue stir-fry gently for about 5 minutes. Add crushed garlic, salt and pepper, sprinkle with flour and gradually add the milk cook gently until resembles creamy consistency. take it off the heat and fill your pancakes with approx 1 tbsp of the filling, roll them up and place them neatly in a deep previously oiled baking tray.
4. For the Cheese sauce: Melt the butter in a medium saucepan over a medium heat. Stir in the flour for 1 minute to make a paste. Gradually add the milk, stirring as you go and ensuring it is fully incorporated. Keep adding more milk until the mixture is smooth, and there are no lumps. Cook for another minute or so, stirring occasionally. Add a spoonful of mustard and the grated cheese, stir until it’s melted. Add salt and pepper then pour sauce over your pancakes.
5. Bake in a preheated oven on 200 c for 15-20 minutes.

While the pancake is still in the pan, spread half the crème fraîche over one side (if using), scatter over half of the mushroom and spinach mixture, and sprinkle with parsley. In baking dish layer the cooked mushrooms, barely-cooked broccoli, diced ham, and grated cheese. (I save a little cheese to sprinkle on right before it goes in the oven.) Season with fresh-ground black pepper and Spike Seasoning (or your favorite seasoning blend to use on eggs). Savoury Pancake filled with Ham Cheese and Mushrooms with dresse. Pancakes with various fillings, with caviar, mushrooms. Pancake with mushroom and cheese. · This savoury pancake recipe sees ham, mushrooms and spinach cooked with crêpes in a cheese sauce and baked until golden and bubbling.

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