Baked pancakes

Baked pancakes

Use up left-over pancakes and cooked ham by transforming them into this comforting cheesy bake. Ready in just over an hour, it makes an easy dinner for four
  • Total:
  • Serves: 4 persons



  1. Step 1

    Heat the oil in a non-stick frying pan over a medium-high heat and fry the mushrooms with a pinch of salt for 10 minutes until the liquid has evaporated and the mushrooms have caramelised. Turn down the heat, add the spinach and wilt for 5 minutes before stirring in the ham, mustard, pepper and half of the gruyère. Season.
  2. Step 2

    Heat the oven to 190C/fan 170C/gas 5. Divide the mushroom mixture between the pancakes and roll up each one. Put them in a 20cm x 30cm baking dish with the open ends facing the longest side. Pour over the cream and scatter over a good grating of nutmeg, the remaining gruyère and some seasoning.
  3. Step 3

    Bake in the oven for 20 minutes until bubbling and golden on top. Serve with a green salad.