Ingredients

  • ½ cup (375ml) cake flour
  • 2 eggs
  • ½ cup (125ml) NESTLÉ IDEAL EVAPORATED MILK
  • ½ cup (125ml) water
  • 1 tsp (5ml) salt
  • 2 Tbsp (30ml) butter
  • 100 g chopped leeks
  • 2 Tbsp (30ml) flour
  • 1 small tin (155g) NESTLÉ Dessert & Cooking Cream

Method

  • Place 1 ½ cups (375ml) flour, 2 eggs, ½ cup (125ml) NESTLÉ IDEAL EVAPORATED MILK, ½ cup (125ml) water and 1 tsp (5ml) salt in the food processor and blend until the pancake mixture is smooth and runny, about 1-2 mins.
  • Pre-heat a non-stick pan, using a little oil or cooking spray (grease the pan before cooking each new pancake).
  • When pan is hot, add some of the pancake mixture and move the pan from side to side to ensure that the bottom is covered by batter.
  • Drain any excess back into the batter bowl.
  • Cook each pancake on both sides for 1 to 1 ½ mins.
  • Continue until all batter is finished. (Aim for 8 large pancakes).
  • For the filling, add 2 Tbsp (30ml) butter to a pre-heated pan closely followed by 250g chopped mushrooms and 100 g chopped leeks. Add 2 Tbsp (30ml) flour into the pan and quickly stir in 1 small tin (155g) NESTLÉ Dessert & Cooking Cream to create a thickening sauce.
  • Add 50 g grated cheddar cheese, continually stirring until a consistent creamy filling is formed. Cook for longer if not thick enough.
  • Divide filling between pancakes with a pinch of salt and pepper, roll into cigars and serve hot.

Find A Recipe