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Savoury pancakes with cheese, ham and egg

These savoury crepe-style pancakes are so delicious and easy to make. They are perfect for breakfast, lunch or dinner.


  • For the pancake
  • 50 g plain flour
  • 150 ml milk
  • 1 free-range egg
  • A pinch of salt
  • 1 tbsp oil (vegetable/sunflower)
  • For the topping
  • 80 g cheese grated - 40g per pancake (we like Gruyère or Comté, but they would work just as well with Cheddar)
  • 40 g chopped ham - 40g per pancake
  • 2 free-range eggs - 1 per pancake


  1. Whisk the flour, egg, milk and salt together until they make a smooth batter.
  2. Heat your frying pan over a medium heat and brush the pan with a little of the olive oil.
  3. When the pan is hot, but not smoking, gently pour in enough of the batter to coat the pan, swirling the pan around to get an even coating.
  4. Flip when the pancake is moveable and beginning to colour underneath.
  5. When the next side is almost done, sprinkle the ham and cheese over the top.
  6. Gently fold in each side to make a square and break your egg into the middle.
  7. As the cheese begins to melt, press the sides of the pancake down with the spatula to seal.
  8. Cook for 3-4 minutes and then pop the pan under the grill for a further 4 or 5 minutes until the yolk is cooked to your liking.



Preparation time

10 minutes.

Cooking time

10 minutes.