Ham and leek pancakes

Ingredients for 4 servings:

• 200 g flour
• 200 ml milk
• 3 eggs
• salt and pepper
• nutmeg
• Parsley
• 1 stalk(s) leek
• 200 g cooked ham
• 1 class can/n mushrooms, quartered
• 6 tbsp cream
• 5 tbsp vegetable broth, quartered
• salt and pepper
• some oil for frying
• some cheese, grated for topping

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

good and cheap – the perfect way to use leftovers

For the batter, whisk the flour with the milk and eggs until a thin batter forms and season with salt, pepper, nutmeg, and parsley. Let rest. Meanwhile, finely slice the ham and leek and dice the mushrooms. Brown the ham in a pan with oil, then add the leek and mushrooms. Deglaze with vegetable stock and cream and season. Let it thicken slightly and remove from the heat. Heat a well-coated pan, brush well with oil, and spread the pancake batter evenly and thinly. Fry for about 30-50 seconds, then turn. The pancakes should be golden brown. (It’s just a matter of practice.) This batter should yield about 15-20 pancakes, depending on the size of the pan. Fill the first third of the finished pancakes with the filling and a little grated cheese, roll them up, and place them in the baking dish. If there’s any filling left over, simply spread it on top of the filled pancakes, sprinkle with cheese, and bake briefly in the oven at 180°C until the cheese has melted. Tip for the pancakes: I don’t usually follow a recipe; I go more by feel. So maybe save a bit on the liquid at the beginning and add it a little at a time. The batter should spread evenly in the pan. All in all, this recipe is relatively quick – the pancakes are a bit more time-consuming. I think it’s great that you can really clean out your fridge with this recipe. I can imagine this recipe tasting just as good with leftover minced meat or sausage.