Pancakes with Cheese and Mountain Ham

Name: Pancakes with Cheese and Mountain Ham (Pannequets au Promage et au Jambon Montagnard)
Prep time: 1 h
Total time: 1 h
Yield: For 4 people
Cuisine: French
Ingredients: Crystal salt, freshly ground black pepper, freshly ground nutmeg; Crystal salt, freshly ground black pepper, freshly ground nutmeg; Cheese, either Beaufort of Savoy, or Switzerland Gruyère (6 ounces); Cheese, either Beaufort of Savoy, or Switzerland Gruyère (6 ounces); Cheese, either Beaufort of Savoy, or Switzerland Gruyère (6 ounces); Boiled ham (12 small slices); Sour cream (1 cup); Milk (1½ cups); Double-acting baking powder (3 tsp); All-purpose flour (2 cups); Salt (1 tsp); Butter (3 Tb); All-purpose flour (3 Tb); Butter (about 4 Tb); Crystal salt, freshly ground black pepper, freshly ground nutmeg; Eggs (3 large); Butter (about 6 Tb)

Pannequets au Promage et au Jambon Montagnard

Preparation info

For
4
people

Difficulty
Medium
Ready in
1 hr

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

These light, small filled crêpes are equally excellent served as the hors d’œuvre of a party dinner, or as the main course of a lunch or supper. The ideal cheese is the firm, nutty Beaufort of Savoy, but a fine imported Switzerland Gruyère or Appenzeller will do as well. (See menu and wine suggestions.)

Ingredients

Europe
France
Lunch
Supper
Dinner
Starter
Vegetarian
Breakfast
Mediterranean

Ingredients

Method