Ham, asparagus, mustard and cheese pancakes
- 250g plain flour
- 4 eggs
- 250ml cup milk
- 25g butter
- 25g plain flour
- 600ml milk
- 12 asparagus spears
- 4 slices honey roast ham -medium thickness
- 4 tsp English mustard
- 4 tbsp strong grated cheddar cheese
Beat eggs into the flour then add the milk and stir until you have a smooth batter. Pour a quarter of the mix in to a shallow frying pan and cook for 2 minutes on each side until the pancake is lightly brown.
To make white sauce melt the butter in a saucepan, stir in the flour and cook for 1-2 minutes. Take the pan off the heat and gradually stir in the milk to get a smooth sauce, return to the heat and bring to the boil stirring constantly.
Blanch off the asparagus for around 5-10 minutes until al dente.
Once the pancakes have cooled down place the white sauce on and the ham slice on top then spread with mustard.
Place the grated cheese on top and lay the asparagus spears on the cheese before rolling the pancakes up. Enjoy hot or cold!
To re-heat place in microwave for 2 minutes until piping hot.