These were so good. As we live reasonably close to Dover we used to go over to Calais for the day to stock up on cheese’s, hams, pastries and of course wine. The other things we used to buy were ready made croque monsieur’s, coquille st jacques and savoury pancakes. As it isn’t cost effective to go over there at the moment I thought I would have a go at recreating them myself as I know they freeze and re-heat really well (though ours didn’t make he freezer). So this is my 1st attempt of the savoury pancakes. I have made them more healthy by using whole wheat flour, skimmed milk and I also drained off the fat from the cooked lardons. I think next time I would also sauté a shallot to add some sweetness and texture. Watch this space there will be more french savoury recreations to follow.

Ingredients (makes 4 pancakes)

For the pancake batter

• 125g whole wheat flour
• 2 eggs, lightly beaten
• 150ml skimmed milk
• 50ml water
• pinch of salt
• 20g butter, melted

For the filling

• 75g pack of smoked pancetta or bacon lardons
• 40g butter
• 50g plain flour
• 1 pint of skimmed milk
• 100g of mature cheddar, grated
• 20g parmesan, grated (optional)

Method

1. Start by making the pancake batter so it can rest in the fridge while you make the filling. To make the batter add the flour and eggs to a food processor and pulse to combine. Add the milk and water in a slow stream with the processor on low. Once the batter has formed stir in the salt and butter. Place in fridge to rest.
2. Heat a small frying pan over a medium to low heat, add the lardons and fry for a few minutes until golden and the fat has rendered. Transfer to a plate with kitchen roll and cover the lardons with the kitchen roll so it drains off the fat.
3. For the cheese sauce, add the butter, flour and milk into a saucepan place over a medium heat and keep whisking for 4-6 minutes until it mixes, melts and thickens. Once thickened add in the cheese and stir to melt, finish off by stirring in the drained lardons and keep warm over a very low heat stirring occasionally.
4. Heat a crepe or frying pan over medium heat once hot, add in a ladle of the batter and turn in a circle so the batter cover’s the pan and the pancake thins out. Cook for 1-2 minutes until it starts to brown then flip over and do the same on the other side. Once cooked transfer to a warm plate and cover with foil to keep warm while you cook the others.
5. To serve, add around a ladle of the cheese mixture into the center off the pancake fold over the sides and serve with a light side salad.