Cookin' with Moxie

I love the versatility of this dish. It would make a great brunch addition but is still hearty enough for dinner. Really, it’s a lovely savory dish all around. Not to play tricks on you or anything, but the pancakes in this recipe aren’t really pancakes at all. Not in the classic American sense at least. They are more like crepes but delicious nonetheless. Crepes are just as easy to make as pancakes except a little bit classier. The ingredients are simple and inexpensive: flour, eggs, milk and oil. Everyone has those four things in their house. It doesn’t get more basic than that. It’s what you fill the crepes with that can be more elaborate.

These particular “pancakes” are filled with my favorite cheese – BRIE! Of course that wasn’t enough; they had to be topped with shredded Gruyere cheese as well. If the word cheesy is in the title of the recipe, you know they had to stay true to their name. The Brie cheese melts wonderfully inside the crepe and adds tons of gooeyness to each bite. Is that even a word? Whatever – you get my point. Then, the Gruyere cheese on top melts into the crepe when it bakes and gets nice and crispy. I have to admit it – I ate the ends first! I loved this classic ham and cheese combination but you can let your imagination run wild and use your favorite filling. They can be either savory or sweet!

Cheesy Pancakes with Ham & Leeks (adapted from UK Delicious magazine)

Ingredients:

• 1 cup flour
• 1 large egg, beaten
• 3/4 cup milk
• 1 tbsp vegetable oil, plus more for greasing
• 2 small leeks
• 2 tablespoons unsalted butter
• 6 ounce bag baby spinach
• Salt and freshly ground black pepper
• 6 slices deli honey ham
• 7 ounce Brie cheese wedge
• 1/3 cup grated Gruyère cheese

Directions:

1. Whisk the flour and a pinch of salt into a bowl and make a well in the center. Pour the eggs, milk and 100ml water into the well. Using a wooden spoon, mix until smooth. Stir in the oil. Let mixture rest for 30 minutes.
2. Place a small non-stick frying pan or crepe pan over a medium-low heat. Heat a tiny bit of oil in the pan and when hot, pour in a little batter and rotate the pan so that it is evenly coated in a thin layer. When it begins to set, loosen the pancake with a small rubber spatula and flip over. Cook for 30 seconds more, then slip onto a plate. Repeat to make 4-6 pancakes total. (I think mine were too thick because I only got 4.)
3. Preheat the oven to 400°F. Lightly spray a shallow baking dish with cooking spray.
4. Chop off the woodsy green parts of the leeks and discard. Cut the leeks in half lengthways and then chop into 1/2-inch half moons. Make sure to wash thoroughly. Heat a large frying pan on medium-high with 2 tablespoons of butter. Add the leeks to the pan and cook for 5-6 minutes, browning slightly. Make sure to continuously stir these as to not  burn them. Add the spinach to the pan to wilt. Season with salt and pepper. Cook just until spinach wilts and take off the heat.
5. Take the first pancake and place two ham slices in the middle. Add the leek and spinach mixture on top of that. Finally, add a few pieces of the Brie cheese. Neatly roll it up and place in the baking dish. Repeat with the remaining pancakes. Sprinkle with the grated Gruyere cheese and bake for 25 minutes or until hot and bubbling.

Tutti Mangia!

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