Pannequets de Jambon

Ham Soufflé in Pancakes

Preparation info

  • Serve

    2

    per person
    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • pound butter
  • 4 tablespoons flour
  • 1 cup

Method

  1. Melt butter in skillet. Stir in flour. Cook a few minutes. Stir in cream, salt (careful, ham is salty), pepper, and nutmeg. Stir-cook until very thick. Remove from heat. Add a couple of tablespoons sauce to yolks and then stir back into sauce. Add ham, shallot, parsley, and Madeira. To this point the recipe can be made in advance. Cover with a lid and leave until ready