Ham and Cheese Crepes | John Quilter
Word up people. I have this naughty little number for you now. With it being pancake day, check this little beauty out. Its a french twist on cheese and ham full of treats and awesomely indulgent!
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RECIPE
You could use American cup measurements in this recipe, but as long as you use the same sized mug or cup for all ingredients, the quantities will work
Ingredients
For the pancakes
1 cup plain flour
1 cup milk
1 egg
For the béchamel
1 cup plain flour
1 cup butter
Whole milk
100g Gruyère
100g Parmesan
Handful parsley, finely chopped
50g prosciutto ham, shredded
To garnish
Dried chilli flakes
Method
Using an electric mixer, beat together the flour, milk and eggs in a large bowl. Heat a frying pan over a medium heat and add one ladleful of pancake batter. Tilt the pan to coat the base with mixture.
Once the edges begin to crisp, flip the pancake over and cook on the remaining side until lightly browned. Continue until you have used all the mixture, setting aside the cooked pancakes on an inverted plate – this helps prevent the pancakes sticking together and makes it easier to pick them up. The mixture should make four pancakes.
For the béchamel, heat a saucepan over a medium heat and cook equal quantities of flour and butter together until the flour has cooked through. Gradually incorporate the milk, stirring constantly, until you achieve a thick béchamel texture. Remove from the heat and grate in the Gruyère and Parmesan, and add the parsley and ham, stirring to incorporate. Season with freshly ground black pepper, and taste for salt – you may not need to add any due to the salt in the ham and parmesan.
Heat the grill.
Lay out your first pancake and add a dollop of béchamel mixture to the centre, spreading into a thin, rough rectangle. Fold the two shorter edges into the centre, before folding over one larger sides and rolling into a fat sausage shape. Place each completed pancake roll into a shallow earthenware roasting tin, side by side, and pour over the remaining béchamel.
Grate over a little more Parmesan, and sprinkle over the dried chilli flakes if using. Grill for 7-8 minutes until lightly golden but not browned, and serve immediately.
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#JohnQuilter
I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
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Ham and Cheese Crepes | John Quilter
John Quilter
Dutch baby — sweet and savory popover pancakes
Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen's amazing cookware and knives. Go to and use promo code adamragusea to get 20% off your first order.
***RECIPE***
eggs (one per person, I do 2-3 in a 10 in / 25 cm pan)
milk (1/3 cup, 80mL per egg)
flour (1/3 cup, 40g per egg, and I like to replace up to half my flour with starch)
salt (a pinch per egg)
sugar (1 teaspoon per egg, sweet or savory)
vanilla (only for sweet)
spreadable cheese, like ricotta/brie/mascarpone (OPTIONAL 1 tablespoon per egg, improves the taste but makes it not puff as much)
butter
toppings (lemon juice and powdered sugar is nice for sweet, eggs/salami/onion is nice for savory)
If possible, warm the eggs and the milk before mixing. Combine the eggs, salt, sugar and vanilla (if using) in a mixing bowl and whisk until frothy. Whisk in the flour until smooth, then whisk in the milk. Or you could just dump all of that in the blender at once. Let the batter sit for at least 20 minutes before baking.
Put your pan (nonstick or cast iron) in the oven and get the oven heating to 425ºF/220ºC. When it's all the way hot, take the pan out of the oven and melt in a thick film of butter. Pour in the batter and return the pan to the oven. Bake until puffy and golden (mine took 20 minutes).
If you want to cook some eggs on top like I do in the video, bake until almost done, pull it out, put on your eggs/seasonings/onions/salami/whatever and return to the pan for a few minutes until the yolk is as firm as you want it.
Transfer to a cooling rack and let it steam out before you eat.
Greek Savory Pancakes with Onions & Herbs: Kremydotiganites
Kremydotiganites are savory Greek pancakes. They’re made with a light pancake batter, plenty of onion and scallions, and aromatic herbs. Add some creamy feta and olives for extra flavor! Follow my easy recipe and serve these pancakes as a snack, the base of a sandwich. or with your favorite dip.
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00:00 BBQ breakfast bomb
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Potato Cheese Pancakes | How Tasty Channel
How to make quick and easy soft Potato Pancakes stuffed with goeey and stretchy Mozzarella cheese.
This is the perfect side dish and party recipe!
????PRINTABLE RECIPE AND TIPS:
▶ You may need to adjust the flour amount depending on the type of potatoes and flour you use. If you get slightly sticky dough, just add more flour until get a soft but not-sticky dough.
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► PARMESAN POTATO STICKS:
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▶ GARLIC MOZZARELLA CHEESE BREAD:
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Cheese and Ham Pancakes
Cheese and Ham Pancakes - golden crispy cheesy outsides, fluffy insides with pops of ham (or bacon). These are epic!