TO DRINK: Springfield Estate Special Cuvée Sauvignon Blanc 2009, with full complexity, fine acidity and a supersatisfying mouth feel.
Cheesy ham, leek and asparagus 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
- 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.