Wholewheat pancakes with creamy leeks & ham
7
Points®
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 tablespoon(s), level
Philadelphia Light Soft Cheese
125 g
Vegetable stock cube
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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