Croque Pancake
The Croque Pancake is a modern reinterpretation of the famous French Croque Monsieur, wrapping the traditional ham and cheese toast in a soft pancake. The Croque Monsieur originally appeared in Parisian cafes in the early 20th century, where it was served as a quick and filling meal. Following this idea, the Croque Pancake was born, in which the crispy, gratin cheese forms a perfect harmony with the soft texture of the pancake. A truly mouth-watering dish, ideal for breakfast, lunch or a light dinner.
Ingredients for this recipe
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Preparation Steps
1
To make the pancake batter, combine the flour, egg, milk, a pinch of salt, and a little melted butter in a bowl. Whisk until smooth.
2
Let the batter rest for 15 minutes to allow the flour to fully absorb the moisture.
3
Melt a little butter in a skillet over medium heat. Cook the pancakes for 1-2 minutes on each side, until golden brown.
4
For the filling, thinly slice the ham and grate the cheese. In a small bowl, mix the mustard with the cream, a pinch of nutmeg, and pepper.
5
Place a layer of ham on one half of a pancake, sprinkle with grated cheese, then fold in half or roll up.
6
Arrange the filled pancakes in a baking dish. Spread the mustard-cream mixture over the top and sprinkle with extra grated cheese.
7
Bake the pancakes in a preheated oven at 350°F (180°C) for 10-15 minutes, or until the top is golden brown and bubbly.
8
Serve the Croque Pancake hot, accompanied by a fresh salad or extra mustard, if desired.
