Thin Pancakes with Ham and Cheese Creamy Filling: A Tasty Treat Any Time of Day

Pancake rolls with amazing filling: Golden Breakfast dreams

If you're looking to add a touch of culinary magic to your weekend routine, our Thin Pancakes with Ham and Cheese Creamy Filling recipe is the perfect way to do it. These pancakes are a symphony of flavors and textures, combining the delicate crispness of thin pancakes with a rich and creamy ham and cheese filling. The best part? They're surprisingly easy to make, so you can enjoy a gourmet-style breakfast without spending hours in the kitchen. Moreover, this pancakes are not only perfect for morning treats, but a great idea for appetizer. So, take out your mixer and lets rock'n'roll!

Recipe for Thin Pancakes with Ham and Cheese Creamy Filling:

Thin Pancakes with Ham and Cheese Creamy Filling

Author: Inna Cuisine:Russian Courses:Appetizers Snacks Breakfast

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 40 minutesTotal time: 30 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

Thin Pancakes with Ham and Cheese Creamy Filling - Learn how to make delicious thin pancakes filled with a creamy ham and cheese filling. This recipe is a perfect breakfast or brunch option and is sure to be a hit with your family or guests.

Ingredients

For Pancakes:

• 3 eggs (room temperature)
• 250 - 300 gr plain flour
• 300 ml milk (can be full-fat or low-fat)
• 2 tablespoon vegetable oil + oil for frying
• pinch of salt, pinch of sugar
• pinch of bicarbonate of soda / baking soda (½ tsp)
• 1-2 ladles of boiling water (hot, from the kettle, just at the moment it went to boil)

For Creamy Ham and Cheese filling:

• 50 - 100 gr cooked deli style ham - diced into small pieces (the ham which is usually used for sandwiches, ready roast ham or water thin ham)
• 100 gr cream cheese
• 50 gr sharp cheddar, shredded or grated
• 1 tablespoon mayo
• 2 garlic cloves, finely grated
• dried parsley, dried dill - pinch, optional
• pinch of salt and pepper to taste

Instructions

1. Using the mixer, beat eggs and salt until foamy.
2. Gradually pour in cold milk while whisking constantly.
3. Add half the flour and baking soda and beat the mixture again. Then add the rest of the flour, a pinch of sugar and beat until you have a smooth and lump-free batter.
4. Let the batter rest for 10 minutes so that the flour dissolves and the batter thickens a bit - it will be a slightly more thicker than should be and that is ok.
5. Boil water in a kettle, then pour one ladle of hot water into the batter and stir with the same ladle. If the batter is too thick, add more water until you get the right consistency. Then add 1-2 tablespoons of vegetable oil and stir well.
6. Heat a pancake pan over medium heat and add a little oil for frying.
   Then, carefully pour in a ladle of batter and swirl the pan so that the batter is thinly distributed evenly over the entire surface. Fry for 30 seconds on one side, then use a handy spatula to flip to the other side and fry for another 30 seconds. Remove the pancake from the pan and roll it into a triangle. To keep the pancakes soft and pliable, store them under the lid until you are ready to fill.

Making the creamy ham and cheese filling

7. Mix all ingredients in a bowl, check for salt, add salt and pepper to taste. Use a spoon or spatula to thoroughly combine the ingredients until well blended. Leave for 15 minutes in the refrigerator.
8. Fill the still warm pancakes with ham and cheese filling and roll into neat rolls. To do this, you need to put the filling on one edge of the pancake, fold the top and bottom parts, and then roll the roll in the direction of the free edge.
9. To make the pancakes with a pleasant crunch, you can fry them over medium heat for 2 minutes on each side. The heat will melt the filling into a gooey, delicious mess.
   Enjoy!

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