Ham and mushroom baked pancake

For the pancake:

300 g flour

3 eggs

500 ml milk

pinch salt

half tsp of carbonate of soda

oil for frying

For the filling:

1 small onion finely chopped

150 g sliced mushrooms

250 g ham (I used smoked ham) cut into small pieces

1 level tbsp of flour

2 cloves garlic

150-200 ml milk

2 tbsp oil

to taste salt, pepper

For the cheese sauce:

30 g butter

30 g plain flour

300 ml semi-skimmed milk

100 g mature Cheddar cheese, grated

1 tsp mustard

pinch salt

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.

For the filling:

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.

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.

Bake in a preheated oven on 200 c for 15-20 minutes.