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Wholewheat pancakes with creamy leek and ham

7
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
These French-style crêpes are topped with a delicious creamy mixture of leeks and ham, flavoured with wholegrain mustard.

Ingredients

Wholemeal Flour

100 g

Egg, whole, raw

2 medium, raw, beaten

Semi Skimmed Milk

300 ml

Calorie controlled cooking spray

4 spray(s)

Leek

2 medium, trimmed, halved and thinly sliced

Wafer thin ham

200 g, shredded

Wholegrain Mustard

1 tablespoons, level

Philadelphia Light Medium Fat Soft Cheese

125 g

Vegetable stock cube(s)

½ cube(s), to make 100ml

Instructions

  1. Sift the flour into a bowl, add a pinch of salt and make a well in the centre. Gradually pour the eggs into the well in the flour, stirring. Slowly pour in the milk, mixing well until you have a smooth batter. Put in the fridge for 30 minutes to rest.
  2. While the batter is resting, mist a large pan with cooking spray, put over a medium-low heat and cook the leeks for around 10 minutes or until softened. Add the ham, mustard, Philadelphia and stock, and cook for 1 minute. Season to taste and keep warm.
  3. Mist a large nonstick frying pan with cooking spray and put over a medium heat. When the pan is hot, put a quarter of the pancake batter in the pan and swirl so it coats the bottom. Cook for about 2 minutes until set and golden underneath, then flip over and cook for another 30 seconds. Repeat with the remaining batter to make 4 pancakes. Put each one on a plate and divide the filling between them, then serve.

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