The flavour of these savoury pannequets or crepes is enhanced considerably by the use of beer in the batter. They can be served individually as an entree or two or three make a good main course portion.
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Ingredients for the Crepes
250 ml of your favourite beer
125g Plain flour
½ tsp salt
2 eggs, beaten
Ingredients for the Ham and Mushroom filling
1 ½ cup of diced ham
1 cup of sliced mushrooms
¾ cup of grated cheddar 1 quantity of Béchamel sauce
Chopped parsley to decorate
Sift the flour and salt onto a bowl. Make a well in the centre and add the eggs.
Gradually beat in the flour from the sides and slowly pour in the beer to make a smooth batter.
Spray some oil in a pancake pan. Wait until the pan is hot and pour in a small ladleful of batter, starting in the centre of the pan. Tilt the pan to swirl the batter over the base and reach the edges.
Cook for about 1 minute until small bubbles appear at the surface of the batter.
Turn the pancake and cook for another 45 seconds to a minute. Continue this process until you have cooked all of the batter.