Ingredients

  • 1 tbsp olive oil
  • 1 small knob of butter
  • 2 leeks, trimmed and sliced
  • 225 g dry-cure smoked bacon, chopped
  • 500 g tub cheese and ham pasta bake sauce
  • 4 tbsp grated gruyère cheese

For the pancakes:

  • 150 g plain flour
  • 3 large eggs, lightly beaten
  • 350 ml milk
  • 75 g butter, melted and cooled slightly
  • 2 tsp extra butter for frying

You will also need:

  • 3 litre ovenproof dish

Method

  1. 1

    Heat the oil and the small knob of butter in a frying or sauté pan and fry the leeks and bacon together for 15-20 minutes until the leeks are tender and the bacon cooked through. Set aside.

  2. 2

    To make the pancake batter, sift the flour into a large bowl with a pinch of salt. Make a well in the centre and tip in the eggs. In a jug, whisk together the milk and melted butter and pour this into the well, too. Gradually whisk the liquids into the flour, using a balloon or electric hand whisk.

  3. 3

    Preheat the oven to 200°C, fan 180°C, gas 6. To make the pancakes, melt a small knob of butter in a frying pan with a diameter of about 18cm. As it melts, swirl the butter to coat the base. Add 2-3 tablespoons of batter to the hot pan and tilt the pan immediately so the batter runs and covers the surface. Cook for a minute or so, then flip over and cook the other side, adding more butter to the pan as needed.

  4. 4

    Continue until you have 8 pancakes. You will probably have some batter leftover, in which case make and eat the pancakes as a cook's perk! As they are ready, layer the pancakes between squares of greaseproof paper so they don't stick together.

  5. 5

    Put a spoonful of cheese and ham sauce and some of the bacon and leek mixture in the centre of each pancake. Roll up and place, seam-side down, in a single layer in a 3-litre ovenproof dish. Spoon over the remaining cheese sauce and sprinkle with the gruyère cheese. Bake for 35-40 minutes, or until golden and bubbling.

Nutritional Details

Each serving provides
  • Energy 3077kj 735kcal 37%
  • Fat 50.5g 72%
  • Saturates 22.7g 114%
  • Sugars 7.0g 8%
  • Salt 5.5g 92%

% of the Reference Intakes

Typical values per 100g: Energy 678kj/162kcal

Each serving provides

37.2g carbohydrate 4.0g fibre 31.0g protein

 
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