Pancakes Filled with Ham
From: Figaro, Beauharnois, Quebec, Canada
Many pancakes can be frozen together. Simply take them out of the freezer just 1 hour before serving.
Servings: 4 [8 to 10 pancakes]
Parsley Pancakes
  • 1/2 cup [70 g] flour
  • 1/2 to 1 teaspoon [2.5 to 5 mL] salt
  • 3 eggs
  • 1 cup [250 mL] milk
  • 3 tablespoons [45 g] melted butter
  • 3 teaspoons [15 mL] freshly chopped parsley
  • 2 to 3 tablespoons [30 to 45 mL] oil
Ham Filling
  • 2 cups [500 mL] white sauce
  • 1 1/2 cups [375 mL] cooked ham sticks
  • Salt and pepper, to taste
  • Pinch of nutmeg
To Serve
  • 2 to 4 teaspoons [10 to 20 mL] freshly chopped parsley
  • 1 cup [250 mL] black olives, chopped
  • 4 tablespoons [60 g] or more any grated cheese
Parsley Pancakes
  • Into a bowl, mix together flour and salt.
  • Make a well in the center; break in eggs.
  • Slowly pour in milk, mixing.
  • As soon as batter is smooth and resembles liquid cream, mix in melted butter and chopped parsley.
  • Over medium heat, heat oil into a frypan; remove excess oil.
  • Pour some batter into the center of the frypan; tilting frypan, evenly spread batter all over the bottom of the frypan.
  • Cook pancake for approximately 30 seconds, until sides start to curl and pancake is golden brown underneath.
  • Using a spatula or a knife, just lift sides.
  • Flip pancake over; cook for approximately 20 seconds more.
  • Repeat with remaining batter.
  • Be careful not to have too much batter over the bottom of the frypan.
Ham Filling
  • Reheat white sauce over low heat.
  • Into a bowl, mix together 1/2 to 1 cup [125 to 250 mL] white sauce and ham sticks.
  • Reserve remaining white sauce to serve.
  • Salt, pepper and sprinkle with nutmeg.
To Serve
  • Spread ham filling over half of each pancake; roll, so that filling is at each end of rolls.
  • Arrange rolls into an oven-safe dish or pan.
  • Mix chopped parsley and black olives into remaining sauce; coat rolls.
  • Sprinkle with grated cheese; broil until golden brown.
  • Serve.