Cheesy ham, leek and asparagus pancakes

September 14, 2013 (Last Updated: January 11, 2019)
Cheesy ham, leek and asparagus pancakes recipe

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Cheesy ham, leek and asparagus pancakes

Serves: 6
Cooking Time: 1 hour 15 mins


  • Pancakes

  • 120g (1 cup) cake flour
  • pinch of salt
  • 1 large egg, lightly beaten
  • 190ml (¾ cup) milk
  • 100ml water
  • 15ml (1 tbsp) sunflower oil, for frying
  • Filling

  • 30ml (2 tbsp) butter
  • 45ml (3 tbsp) olive oil
  • 1 garlic clove, crushed
  • 6 leeks, well washed and blanched
  • salt and freshly ground black pepper, to taste
  • 6 slices (200g) country ham
  • 200g fresh long-stemmed asparagus, blanched
  • 200g mozzarella, grated



For the pancakes, sift the flour and salt into a bowl, make a well in the centre and add the egg, milk and water. Mix with a wooden spoon until smooth. Strain to remove any lumps and leave to rest for about 30 minutes.


Heat a little of the oil in a small, nonstick frying pan over medium heat. Pour in a thin layer of batter, rotating the pan to spread it evenly. When bubbles appear, flip the pancake and cook for a few seconds on the other side. Transfer to a plate and keep warm. Repeat until all the batter is used, adding a little more oil only if necessary.


Preheat the oven to 200°C.


For the filling, melt the butter and oil in a pan and sauté the garlic and leeks for a few minutes. Season and set aside.


Place a slice of ham on each pancake.


Top with the leek mixture and a few asparagus spears. Neatly roll the pancakes up and place in a baking dish. Sprinkle with the cheese and bake until hot and bubbling, about 20 minutes.

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