Cheese Souffle Pancakes
|Thin pancakes||12 (Readymade)|
|Butter||2 Ounce (50 g, plus little extra)|
|Plain flour||2 Ounce, sifted (50 g)|
|Milk||4 Tablespoon, warmed and infused with a bayleaf, a slice of onion and a few peppercorns for 30 minutes|
|Cheddar cheese||2 Ounce, grated (50 g)|
|Mustard powder||1⁄2 Teaspoon|
|Cayenne pepper||2 Pinch|
|Eggs||3 Large, separated|
|Parmesan cheese||1 1⁄2 Tablespoon, grated|
|Freshly milled black pepper||To Taste|
1 Preheat the oven.
2 Lightly butter a baking dish.
3 In a saucepan, melt the butter.
4 Add in the flour and blend to a smooth paste.
5 Stir in, a little at a time, the flavoured and strained milk.
6 Cook over very gentle heat for 5 minutes.
7 Add in the grated Cheddar cheese, the mustard powder, cayenne pepper and salt and freshly-milled pepper to taste.
8 Transfer the mixture into a bowl.
9 In another bowl, beat the egg yolks.
10 Gradually combine them with the mixture.
11 In another bowl whisk the egg whites until soft peaks form.
12 Stir 1 tablespoonful into the cheese sauce and gently fold in the rest, using a metal spoon.
13 Onto one half of each pancake, spoon a generous portion of the mixture.
14 Fold the other half over like a Cornish pasty.
15 In the prepared dish, arrange them side by side.
16 Sprinkle with Parmesan cheese and put a few dabs of butter on top.
17 Bake in the centre of the oven for approximately 10-15 minutes.
18 Serve hot with whipped cream.