lunch

Savoury Crêpes with Ham, Leeks & Dijon Mustard Cheese Sauce

February 26

For a lazy Sunday lunch or something you can assemble ahead and grill just before eating. Let the leeks soften slowly so they turn sweet and take your time with the cheese sauce. A gentle heat keeps it smooth and pourable. A sharply zingy dressed salad alongside is essential; it cuts through the richness and makes the whole plate feel complete.

Serves 8
1 Hour plus cooling

Method

1. Put the flour and ½ tsp salt in a bowl. Combine the eggs with 200ml of the milk, then gradually pour into the dry ingredients, whisking constantly until it’s a smooth batter. Transfer to a large jug.
2. Swirl a little oil around a large, non-stick pan over a gentle heat. Pour a quarter of the batter into the pan, tilting to coat the entire base. Cook for 1 min, flip over and cook for a further 30 seconds then remove from the pan and set aside. Repeat until all of the batter is used up.
3. In a separate frying pan, gently melt the butter over a low heat then add the leeks and fry for about 8 - 10 minutes until the leeks are soft and tender. Stir through the ham and chives and warm everything through for a few minutes.
4. Divide the ham and leek mixture between the pancakes, spreading out in a long strip in the centre of each pancake, then roll up to seal in the filling and place the rolls into an ovenproof baking dish.
5. Preheat your grill to high.
6. Place the remaining 50g butter in a saucepan and melt over a medium heat. Add the plain flour and stir to combine and make a roux. Cook for a few minutes then remove from the heat and gradually stir in the remaining 450ml milk, stirring constantly. Place back on to the heat and gently bring to the boil, stirring, until slightly thickened, which should take about 3 - 4 minutes. Now stir in the cheeses and Dijon and season with salt and pepper. Pour the sauce over the pancakes in the dish and sprinkle the top with a little extra cheese.
7. Place into the grill and allow to cook for 5 -6 minutes until the top of the gratin is golden and bubbling.
8. To make the salad, place the butterhead and frisee lettuces in a large bowl. Add the red onion, capers and cornichons and toss to combine. Place the olive oil, vinegar, Dijon and honey into a small bowl along with a pinch of salt and pepper and whisk together well to combine then pour over the salad and toss everything together to coat in the dressing.
9. Serve the pancake gratin alongside the salad.

¾ cup plain flour

1 egg, beaten

¾ cup milk, plus 1⅞ cups

Vegetable oil, for frying

3½ tbsp butter, plus 3½ tbsp

4 leeks, washed and thinly sliced

7 oz ham, shredded

2 tbsp chives, finely chopped

¼ cup plain flour

1 cup cheddar cheese, grated

½ cup parmesan cheese, grated

1 tbsp Dijon mustard

Sea salt and freshly ground black pepper

For the salad:

½ a butterhead lettuce, roughly torn

½ a frisee lettuce, roughly torn

½ red onion, very thinly sliced

1 tbsp capers, washed and roughly chopped

2 cornichons, roughly chopped

4 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1 tsp Dijon mustard

½ tsp honey

100g plain flour