(from BBC Good Food)


For the pancakes (makes 8)

  • 125g plain flour
  • 1 large free-range egg
  • 300ml semi-skimmed milk
  • 30g unsalted butter, melted
  • salt
  • fresh green salad, to serve

For the filling

  • 50g butter
  • 2 leeks (approximately 350g), finely sliced
  • 75ml dry white wine or vegetable stock
  • 50ml double cream
  • 100g  Duckett’s Caerphilly, finely grated
  • 1 tsp wholegrain mustard
  • freshly ground black pepper


  1. To make the filling, melt the butter in a large saucepan. Add the leeks and cook over a medium heat for 10–15 minutes or until the leeks are soft and starting to caramelise. Do not rush this process as it brings out the sweetness of the leeks. Add the wine or stock and bubble until reduced by half. Add the cream, half of the cheese and the mustard. Stir for 2 minutes or until the cheese has melted. Remove from the heat and add the remaining cheese. Season with salt and pepper to taste.
  2. To make the pancakes, sieve the flour into a large bowl and stir in a pinch of salt. Make a well in the centre of the flour and crack in the egg. Whisk, gradually adding the milk and incorporating the flour from the edges. Stir in 1 tablespoon of the melted butter.
  3. Place a 20cm/8in non-stick frying pan over a medium heat. Carefully wipe the pan with some of the remaining melted butter using a sheet of kitchen paper.
  4. Add 3–4 tablespoons of batter to the pan and swirl around to cover the base of the pan evenly. Cook for 1–2 minutes or until lightly browned underneath. Flip or turn over carefully and cook for a further minute. Slide onto a plate, cover with baking paper and cover loosely with kitchen foil or a dry tea towel to keep warm. Repeat until all of the batter is used up.
  5. Spoon the filling onto the pancakes and fold into triangles. Serve with a fresh green salad.