2 tbsp olive oil
1 shallot, chopped
300 g mushrooms
salt and black pepper
150 ml white wine
6 slices of ham
330 ml shop-bought lasagne white sauce
180 g Emmental, shredded
1 Once you’ve cooked the pancakes, wipe the pan clean and heat the oil over a medium-high heat. Cook the shallot for one minute, then add the mushrooms and cook for three minutes until soft. Season with salt and pepper.
2 Pour in the wine. Bring to a boil and cook until the liquid has nearly evaporated. Remove from the heat to cool slightly.
3 Preheat the grill. Place one slice of ham down the centre of a pancake.
4 Mix two tablespoons of the white sauce with the mushrooms. Spread some of the mixture down the centre of the ham.
5 Roll up the pancake and place it in a large baking dish, or small gratin dishes (for individual servings). Top with the rest of the white sauce and grated Emmental.
6 Grill for 10 minutes until golden brown and bubbling. Serve with a side salad.