Baked Crepes de Fromage et JAMBON

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February 12, 2013 by thehaphazardchef

I cheated the Shrove Tuesday ritual and enjoyed a Shrove Monday instead. My father has become a bit of a domestic god(dess) since starting out a new career as a photographer several years ago, and more than ever I’m being treated to homemade food instead of the usual pizza/microwaveables we used to have. This led to Shrove Monday.

Get your batter ready for some delicious baked pancakes. I love the thin, French style crepes more than the American thick panCAKES but cook as you will depending on your preferred style.

I’ve used Delia’s advice for the following recipe:

The following quantities will make 12-14 pancakes in a 7 inch (18 cm) pan or 10 pancakes in an 8 inch (20 cm) pan:

200ml milk
75ml water
110g flour
Pincha salt
2 large eggs

For the filling:
Anything you fancy! We had sliced raclette cheese and good quality ham, followed by lots of pepper but you could try rocket, sun dried tomatoes and mozzarella, or chorizo and feta for a Spanish taste! The baking of the pancakes means that all the ingredients stay firmly in the folded pancake, so you don’t need to worry too much about melting cheese going all over the place.

Pour the milk and water into a measuring jug. Sift the flour and salt into a large mixing bowl, with the sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.

Next, gradually add small quantities of milk and water, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream.

Turn the oven up to 180 degrees and prepare a square baking tray for the folded pancakes.

Get your frying pan very hot, then add a small amount of butter allowing it to sizzle but not to brown. Delia advises that pancakes should never be cooked in fat so be careful not to drench the pan with butter. Turn the heat down to medium, ladle the batter into the pan and let it spread across the surface to become circular. Your first pancake may be a bit soggy, but do not lose faith, this is usually the case as it soaks up the fat of the butter. Fry until a little crisped around the side, and a little brown all over, and don’t forget to turn them over (or flip them if you’re a show-off).

Once the pancakes are cooked fill them with your preferred ingredients, fold into quarters, place a knob of butter on top of each one, and bake in the oven for half an hour.

The cheese should be melted, the batter soft on the inside but crispy on the outside, and they should taste GREAT.