Although pancakes are traditionally eaten on Pancake Day, they are just as great at any time of the year. Often, people associate pancakes with desserts. However, they are also fantastic as a savoury dish. There are many different fillings you can add to a pancake, but cheese, ham and mushroom is a great combination. Here is how to make savoury pancakes with a cheese, bacon and mushroom filling.
NB: This recipe makes 12 European-style thin pancakes, also known as crepes, and will serve six people if you each have two savoury pancakes.
Pancake Batter Ingredients
- 3 1/2 oz/ 100 g plain flour
- 2 large eggs
- 10 fl. oz/ 300 ml/ 1 1/4 cup milk
- 1 tablespoon of vegetable, plus extra oil for frying
- A pinch of salt
Cheese, Bacon and Mushroom Filling Ingredients
- 2 x 180g tubs of soft cheese
- 8 rashers of smoked bacon
- 4 oz/ 100g chopped button mushrooms
- Black pepper
How to Make Pancake Batter
- Put the flour and a pinch of salt into a large mixing bowl.
- Crack the eggs into the centre of the flour and add the oil.
- Gently combine with a whisk to create a thick mixture.
- Gradually add the milk and whisk to create a smooth mixture.
- Cover the bowl with cling film and put in the fridge for 20 minutes before making the pancakes.
How to Make the Savoury Filling
- Make the savoury filling before starting to make your crepes.
- Cook the rashers of smoked bacon in a frying pan on a medium heat.
- When the bacon is cooked to your liking, remove from the pan.
- Add the chopped mushrooms to the pan in which the bacon was cooked and fry until brown.
- Add the two tubs of soft cheese and turn down to a low heat.
- Season with black pepper and stir mixture.
- Chop the cooked bacon into small pieces before returning to the pan.
- Stir well for even distribution.
- Keep the filling on a low heat while making the pancakes.
- Put some vegetable oil on a piece of kitchen roll and wipe around a medium-sized frying pan to grease.
- Put the frying pan on a medium heat on your hob.
- Once hot, pour some pancake mixture into the centre of the pan and tilt to coat the base with a thin layer of the batter.
- Cook for one minute before turning the pancake over. Either, use a flat fish lift to do this or, if you are brave enough, toss the pancake.
- Cook on the second side for one minute and then serve.
- To serve, lie a pancake on a plate and add some of the filling in a line down the centre of the pancake.
- Fold the pancake over the top of the filling and then roll.