Mushroom, cheese and ham baked pancake

Ham, cheese, mushroom pancake bake Easy Food
Serves 6
Ultimate pancake mix
2 tbsp extra-virgin olive oil
1 shallot, chopped
300g mushrooms, sliced
Salt and black pepper
150ml white wine
6slices of ham
330ml lasagne white sauce, shop-bought
180g Emmental, shredded

To serve:
Mixed salad leaves
  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 crepe.
  4. Mix two tablespoons of the white sauce with the mushrooms. Spread some of the mushroom mixture down the centre of the ham.
  5. Roll up the pancake and place it in a small gratin dish, or in a large baking dish. Top with more white sauce and some grated cheese.
  6. Grill for 10 minutes until golden brown and bubbling. Serve with a side salad.