Prep 35 mins
Cook 20 mins
While I was in Lisbon for a few months on a study abroad program, my friend suggested a twist on our traditional Belgian pancakes: savory ones! Great for a fun lunch! Everyone can decide individually what goes on their pancake. The ingredients below are just a suggestion, but you can let your imagination run wild: spinach and goat cheese is great, or even smoked salmon and some sour cream.
For the dough
- 4 cups self-rising flour (all purpose)
- 4 cups milk
- 3 eggs
- 1 pinch salt
For the filling
- 1 onion
- 2 tomatoes
- 4 slices ham
- 200 g rasped cheese (gruyere, gouda, other)
- For the dough: Pour milk into pan over medium heat.
- Meanwhile, mix flour and eggs with a spatula.
- When milk is lukewarm, add to flour mixture bit by bit, stirring with a wire whisk until the dough is smooth.
- Stir in a pinch of salt.
- Ideally, cover with a clean dish towel and let rest for 30 minutes. In the meantime, prepare your filling ingredients. If you don't have time, there's no problem: you can just use the dough right away.
- For the filling: Fry onions until translucent.
- Meanwhile, dice and pit tomatoes and dice ham into one inch squares.
- Now for making the pancakes: In a pan, melt a pat of butter over high heat.
- Pour in one ladle of dough, turning the pan so the dough covers the bottom entirely.
- Turn heat down to medium.
- When the dough is no longer liquid, flip the pancake.
- Now place the filling ingredients you want (everyone can choose their own) onto one half of the pancake and sprinkle with herbs, salt and pepper to taste.
- Fold the pancake in half, pressing down on the edges to seal.
- Heat each side for another minute or so, and enjoy!
- Everyone can take turns making their personal pancakes, or you can make some in advance and reheat them shortly in a pan.