Ingredients
200 g plain flour
2 large eggs, beaten
500 ml milk
salt and pepper, to taste
oil, for frying
130 g ham, cut into small chunks
150 g cheddar cheese, grated
Preparation
Using electric beaters or a hand whisk, combine the flour, eggs and milk with a big pinch of salt in a large bowl.
Heat a 20-centimeter crêpe pan until very hot, then pour a little oil into the pan. Swirl the pan so the oil creates an even covering. Ladle 1 spoonful of the pancake mixture into the pan and tip the pan so the mixture fills the pan in an even layer.
Cook for 30 seconds, then flip and scatter with some cheese and ham, and cook until the cheese is melting. Add a crack of black pepper and fold. Keep on a plate covered with foil in a warm oven while making the remaining pancakes.
Serve and enjoy.
