-
To make the pancakes:
put the flour, salt, egg and half the milk into a bowl.
Beat to a smooth paste then stir in the remaining milk.
Refrigerate for one hour.
-
Put a little oil into a frying
pan, roll it around to cover the surface and heat until
almost smoking.
-
Stir the butter into the
batter then spoon some into the pan and roll it out to the
edges.
-
Cook until the base is golden
then turn it over and cook the other side. Repeat until
the batter is used
-
To make the filling:
preheat the oven to 200C/Fan 180C/ Gas 6. Prepare the
béchamel. Melt the butter in a pan and add the flour while
whisking. Gradually add the milk, stirring all the time
until the mixture thickens to a smooth, silky texture. Add
the nutmeg & salt and pepper.
-
Wash and slice the mushrooms.
Fry them in a frying pan with the butter over a high heat
for 3-4 minutes. Drain.
-
Cut the ham into small cubes.
Add the ham & the mushrooms to the béchamel. Divide the
sauce between the pancakes. Fold them and put them in an
ovenproof dish. Bake for 15 mins & serve immediately.
DAILY
DINNERS 
