Ingredients
For Pancakes:
For Cheese Sauce:
To Serve:
Method
- To make the batter – mix the eggs and evaporated milk in a jug. Gradually pour the liquid into a bowl of flour, whisking continuously, until fully combined and smooth. Transfer the batter into a jug and leave to rest in the fridge.
- Preheat the oven to 220°c/gas mark 7. Place a pan in the oven with a quarter of the groundnut oil.
- To make the cheese sauce – add the white wine, shallots and mustard into a small saucepan and cook on a medium heat, until the wine has evaporated.
- Add the evaporated milk and cream cheese and mix thoroughly. Continue to cook for a couple of minutes. Once the mixture starts to bubble up, take off the heat and add the parmesan and pepper. Stir gently and set aside.
- Blanch the asparagus ribbons in a pan of water for 10 seconds, then drain and cool down in a bowl of cold water. Pat dry with kitchen paper and refrigerate.
- Once the oven is very hot, take out the skillet or ovenproof frying pan and pour a quarter of the batter into it. Put the pan back into the hot oven immediately. Cook for 5-8 minutes until the pancake has puffed up. Be extra careful when handling the pan, as it will be extremely hot.
- Repeat the same process to make three more pancakes.
- In the meantime, warm up the cheese sauce. If the sauce is too thick, add a splash of water to loosen.
- To serve, pour some of the cheese sauce onto each pancake, and spread. Arrange the ham, asparagus ribbons, rocket and cornichons on each pancake, and then drizzle the remaining cheese sauce on top. Season generously with black pepper and serve immediately
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