Equipment
Ingredients
Pancake Batter
- 150 g plain flour
- 300 ml whole milk
- 2 eggs, room temperature
- 30 g unsalted butter, melted and slightly cooled
- 2 g fine sea salt
Filling and Cooking
- 15 g unsalted butter, room temperature
- 150 g gruyere cheese, grated
- 200 g sliced cooked ham
Nutrition (per serving)
Method
In the mixing bowl, whisk together the whole milk, eggs, melted butter, and fine sea salt until completely uniform.
Gradually sift or sprinkle the plain flour into the wet ingredients, whisking continuously until a smooth, thin batter forms without dry pockets.
Allow the batter to rest at room temperature. This hydrates the flour and relaxes the gluten, preventing the pancakes from tearing.
Preheat the non-stick skillet over medium heat (surface temperature around 180°C/350°F). Lightly grease the surface with a small amount of the room temperature butter, wiping away any excess with a paper towel.
Pour roughly 60ml of batter into the center of the pan. Immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook until the surface loses its wet shine and the edges turn golden and pull away from the pan.
Carefully slide the spatula under the pancake and flip it. Immediately scatter a quarter of the grated cheese and lay a quarter of the sliced ham over one half of the pancake.
Using the spatula, fold the empty half of the pancake over the filling to create a half-moon shape. Gently press down and continue to cook until the cheese is completely melted and the bottom is crisp. Transfer to a plate and repeat with remaining batter and filling.
Chef's Notes
- Resting the batter is non-negotiable for thin pancakes; it allows the starch granules to absorb liquid and swell, yielding a tender texture and structural integrity.
- Do not over-butter the pan. A generous wipe with a butter-soaked paper towel provides enough fat for non-stick release without deep-frying the delicate edges.
- For an authentic Parisian cafe experience, crack a small egg onto the pancake right after flipping, spread the white slightly so it cooks, and arrange the ham and cheese around the yolk before folding the edges inward.
- If your first pancake turns out thick or rubbery, your pan might not be hot enough or you poured too much batter. Treat the first one as a chef's snack to gauge your equipment.
Storage
Refrigerator: 3 days — Keep unfilled pancakes tightly wrapped to prevent drying out.
Freezer: 2 months — Freeze unfilled pancakes layered between sheets of parchment paper.
Reheating: Reheat unfilled pancakes in a dry skillet over medium heat for 30 seconds per side before adding fillings.
