Stilton and Leek Pancakes with Mustard and Chive Sauce

Savory pancakes filled with chargrilled leeks and Stilton cheese, served with a creamy mustard and chive sauce.

Vegetarian Lunch Cheese Pancake French-Inspired

Estimated Nutrition

Calories

693.2

kcal / serving

1386.4 kcal total

Carbs

39.3g

per serving

78.5 g total

Fat

51.4g

per serving

102.8 g total

Protein

23.1g

per serving

46.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

CondimentsSauces

tbsp

Dijon Mustard

Dairy

piece

Egg

Free-range

Milk

5-7 tbsp for pancakes

14.2

For the sauce

4 tbsp for the sauce

Crumbled

GrainsCereals

100

Plain Flour

For the pancakes

Plain Flour

Heaped tbsp for the sauce

NutsSeeds

handful

Parsley

Finely chopped

pinch

Salt

handful

Chive

Chopped

pinch

Black Pepper

Freshly ground

OilsFats

tbsp

Olive Oil

For frying

tbsp

Olive Oil

For brushing and frying

Vegetables

piece

Leek

Baby leeks, trimmed, halved, blanched and drained

Method

Fill pancakes with leeks and crumbled Stilton, roll tightly, and fry until crisp.

Brush leeks with oil and cook in a hot griddle pan until tender and chargrilled.

Heat olive oil in a frying pan and cook two thin pancakes until golden-brown on both sides.

Melt butter in a saucepan and stir in flour for two minutes over low heat.

Serve the pancakes topped with the sauce and remaining leek garnish.

Mix the flour, egg, sugar, milk, parsley, and salt into a cream-consistency batter.

Boil and simmer the sauce until thickened, then stir in mustard, chives, and seasoning.

Gradually whisk in the milk and cream until smooth.