Time: 50 min.
Complexity: easily
Servings: 6

Pancakes with ham and cheese - a detailed recipe.

Ingredients:

• 1 egg
• 3/4 cup milk
• 1/4 cup premium flour
• 1 tbsp (15 g) butter plus 1 tbsp.
• 6 thin slices of fried ham
• 6 thin slices of fontina cheese
• 3 fresh sage leaves
• 1 cup heavy cream
• 1/2 tbsp. grated parmesan

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pancakes, eggs, milk, premium flour, Fontina cheese, Parmesan cheese, cream, ham, sage

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Preparation:

Step 1
• In a bowl, beat the egg with a tablespoon of milk. Add the flour and beat until smooth. Gradually whisk in the remaining milk.
  
  Strain the batter through a fine-mesh sieve to remove any lumps. Melt a tablespoon of butter in an 8-inch nonstick skillet over medium-low heat. Let the butter cool and stir it into the batter. Reheat the same skillet and pour in enough batter to cover the bottom.
  
  When the edges of the pancake begin to brown, flip it over and fry the other side for a few seconds. Repeat this process until the batter is used up.
Step 2
• Place the crepes on a work surface, top with 1 slice of ham and 1 slice of fontina cheese. Fold the crepe in half to form a crescent, then in half again to form a triangle. Repeat with the remaining crepes, ham, and fontina cheese.
Step 3
• Preheat oven to 180°C. In a small skillet, heat the remaining tablespoon of butter with the sage until browned. Pour into a baking dish. Arrange the crepes in the dish, making sure they don't overlap.
  
  Top the pancakes with sour cream, sprinkle with finely grated Parmesan cheese, and bake in the oven until golden brown on top. Serve hot.

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