Riverford Wicked Leeks
Creamy sprout, leek and smoked ham pancakes recipe image

Print Creamy sprout, leek and smoked ham pancakes

Filled with melting cheese, sweet leeks and sprouts and smoky ham, these French-style galettes look and taste impressive, but they’re simple to cook, and gluten-free. Vary the filling according to whim: this is also good with spinach or chard, and with Comté or Gruyère cheese.

Ingredients

  • for the pancakes:
  • 100g buckwheat flour
  • 1 egg
  • 300ml milk
  • 50g butter, melted
  • for the filling:
  • 25g butter
  • 1 leek, finely shredded
  • 200g Brussels sprouts, thinly shredded
  • 25g buckwheat flour
  • 300ml milk
  • 75g strong Cheddar cheese, grated, plus a little extra for sprinkling
  • 2 tsp Dijon mustard
  • Small handful dill leaves, roughly chopped (optional)
  • 1 pack of smoked ham

Method

  1. For the pancakes: Put the flour and a good pinch of salt in a bowl. Crack in the egg, add a splash of milk and whisk together to form a thick, smooth paste. Gradually add the rest of the milk, whisking as you go. Add a teaspoon of the butter to the batter.
  2. Use kitchen paper dipped in a little of the butter to grease a non-stick pancake pan (or a 20-21cm frying pan).
  3. Ladle in enough batter to just cover the pan, rolling it around to spread it out. Cook on a medium high heat for 1½ minutes, until small bubbles start appearing and the underneath is golden.
  4. Carefully turn it with a fish slice or spatula. Cook for about 1 minute more, until the other side is golden too. Remove to a plate, cover with greaseproof paper or foil, and repeat until you have 4 good pancakes (sometimes the first one can go awry).
  5. For the filling: Melt the butter in a large frying pan. Add the leek and sprouts and fry on a low heat for 10 minutes, until softened. Add the flour and stir for 2 minutes.
  6. Gradually stir in the milk, then add the cheese. Simmer for a few minutes until the cheese has melted and the sauce thickened. Season and stir in the mustard and dill, if using.
  7. Lay the pancakes on a grill tray. Lay slices of ham over half of each pancake, then add a couple of spoonfuls of the filling.
  8. Fold the pancakes over, sprinkle a little extra cheese on top and grill on a low to medium heat, until the cheese has melted and the tops of the pancakes are a little crispy. Or you can warm them through in a medium oven if you prefer.
want to cook with fresh ingredients? try one of our award winning veg boxes