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Cheese Souffle Pancakes

chef.tim.lee's picture
Ingredients
  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
  Salt To Taste
  Freshly milled black pepper To Taste
Directions

GETTING READY
1 Preheat the oven.
2 Lightly butter a baking dish.

MAKING
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.

SERVING
18 Serve hot with whipped cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cheese
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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