Croque Monsieur Pancakes
This might just be the most indulgent dish I’ve ever made. You essentially load pancakes up with mustard, ham and cheese and then bake them in a cheesy bechamel. It’s definitely a treat yourself kind of dish, but we all deserve one once in a while.
- Prep Time: 5 minutes
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Scale
For the pancakes:
- 6 shop-bought or homemade pancakes
- 3 tsp Dijon mustard
- 6 slices good-quality ham
- 150g gruyère cheese, grated
- handful fresh chives, thinly sliced, to serve
For the bechamel:
- 500ml milk
- 40g unsalted butter
- 40g plain flour
- 50g gruyère cheese, grated
Instructions
- Heat your oven to 220°C / fan 200°C.
- Spread each pancake with ½ tsp dijon mustard. Top with a slice of ham and sprinkle of gruyere and roll into a log. Arrange the pancake rolls in a single layer in a small baking tin.
- Gently bring the milk to a simmer in a small saucepan over medium heat, stirring occasionally.
- Meanwhile, melt the butter in a separate small saucepan set over a medium heat. Add the flour and cook for 2 mins, whisking continuously.
- Quickly but carefully whisk in the hot milk, increase the heat to medium-high and bring the béchamel to a simmer. It will quickly begin to thicken.
- Cook, whisking often, for 2 minutes, then remove the saucepan from the heat. Add the gruyère, season with salt and pepper (to taste) and whisk to combine, then pour the cheesy béchamel over the pancakes.
- Bake for 15 minutes, or until golden on top, then serve and enjoy.
Find it online: https://staging.zenaskitchen.com/croque-monsieur-pancakes/