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Pélardon pancakes with Buckwheat, walnuts and ham |
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| Main courses |
Easy |
4 |
90 min |
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- In a bowl, mix the Pélardon with the chives, pepper, walnuts and rocket leaves. Cut the ham into long strips and add to the mixture.
- Brush each pancake on one side with the melted butter, then turn over and put some of the stuffing mixture on one half. Fold the other half over to form a semi-circle.
- Place on a greased or lined baking tray and bake at 220°C, Gas Mark 7, 425°F, for 5 - 6 minutes, or until the pancake edges are crispy.
- Serve immediately, accompanied by a fresh salad.
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4 fresh or slightly matured Pélardon cheeses (chopped with rind removed)
2 tbsp chopped chives
20 walnut halves, crushed
100g wild rocket, roughly chopped
4 thin slices cured ham
4 unsweetened buckwheat pancakes
50g lightly salted butter, melted
salt and pepper
Replace the rocket and walnuts with baby spinach leaves and a handful of pine nut kernels. Try the same idea with crêpes or pitta pockets.
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