For a long time I rejected all suggestion of savoury pancakes. Pancakes are sweet and that’s the end of it. Then I tried a cheese crepe and my eyes were opened to the flavour possibilities.
This recipe is very simple and would be perfect made in advance, rolled and then warmed in the oven.
*To make four large pancakes*
You will need
125g plain flour
200ml semi skimmed milk
pinch of salt
Thinly sliced chorizo
Sift the flour and salt into a bowl.
Add the flour, milk and finely chopped rosemary and whisk until smooth.
Leave the batter to rest in the fridge for half an hour.
Ladle some batter into a hot pan or crepe maker and cook for around 90 seconds or until golden brown.
Carefully turn the pancake and while the second-side cooks, scatter goat’s cheese and chorizo on the top.