pancakes with ham

pancakes with ham

Pancakes aren’t just for Candlemas! Whether it’s sweet or savory pancakes, I eat them all year round. It’s so good.
For savory pancakes, I often think of the Breton pancake, more rarely with the pancake rolled in the jambon and bechamel sauce. It’s been a very long time since I’ve done it. And then I thought back to Cyril Lignac’s recipe, with crepes cooked in a pan.
With a salad, it’s a great meal. We had fun.

These pancakes are topped with a parmesan bechamel sauce and ham. I also made a vegetarian version with mushrooms, and it’s just as good. These pancakes are very easy to make, but you still need to plan a little time. It is indeed preferable to let the pancake batter rest for an hour, and the béchamel to cool. Thus, it is much easier to roll the pancakes, without the béchamel dripping everywhere. But, what’s good about this recipe is that you have 8 pancakes, and as they keep very well, you can make 2 meals.

Served with a salad, these pancakes should be unanimous.

Pancakes with ham:

Pancake dough:

250g flour (T45)
2 eggs
500g milk
1 tbsp sunflower oil
1/2 tsp salt

Put all the ingredients in a blender and mix for 10 to 20 seconds, until you have a smooth paste.

Let stand for at least 30 minutes.

Heat skillet over medium high heat.

Grease, then pour in a little batter and distribute it, swirling the pan slightly.
Cook on the first side, then flip and cook the second side.

Make 8 pancakes of 24 cm.


60g flour
40g butter
500ml milk
salt pepper
50 g grated parmesan

Melt the butter in a saucepan, then add the flour and cook for one minute, stirring. Gradually add the milk while whisking.

Add the grated parmesan and mix.
Let chill.


8 small slices of ham
1 knob of butter
1 tbsp oil

Place a slice of ham in the middle of the pancake.
Put a thin layer of béchamel on top.
Fold in the sides, then roll up.

Heat a skillet with butter and oil.

Cook pancakes over medium heat until golden brown.

Serve with a salad.

pancakes with ham

To finish: after being put in the fridge, the pancakes firm up and are easier to handle. It’s easier to flip them in the pan.

To make 4 pancakes with ham and 4 with mushrooms, all you have to do is brown 250 g of Paris mushrooms cut into small pieces, then mix them with half of the béchamel. After, we spread the pancakes without putting ham and we roll in the same way.

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