Ingredient:
8 pancakes
Butter, for greasing
2 tbsp grated parmesan cheese
Filling:
125 g (4 oz) tiny broccoli florets
Salt and black pepper
45 g (1 ½ oz) butter
45 g (11 ½ oz) plain flour
300 ml (1/2 pint) milk
½ tsp Dijon mustard
125 g (4 oz) mature Cheddar cheese, grated
4 eggs, separated
Method:
Make the filling: blanch the broccoli florets in boiling salted water for 1 minute. Drain, rinse under cold running water, and drain again.
Melt the butter in a small saucepan, add the flour, and cook, stirring occasionally, for about 1 minute.
Remove the pan from the heat, gradually blend in the milk. Bring to a boil, stirring until thickened. Remove from the heat, add the mustard and cheese, and season with salt and pepper. Stir then leave to cool slightly.
Beat the egg yolks into the sauce. In a large bowl, whisk the egg whites until soft peaks from, then fold into the cheese sauce with the broccoli.
Lay the pancakes on two lightly buttered baking trays. Divide the soufflé mixture among the pancakes, arranging it down the middle of each one. Fold the sides of each pancake loosely over the top of the filling, and sprinkle with grated Parmesan cheese.
Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 15-20 minutes, until the souffle mixture has risen and the pancakes are crisp.
8 pancakes
Butter, for greasing
2 tbsp grated parmesan cheese
Filling:
125 g (4 oz) tiny broccoli florets
Salt and black pepper
45 g (1 ½ oz) butter
45 g (11 ½ oz) plain flour
300 ml (1/2 pint) milk
½ tsp Dijon mustard
125 g (4 oz) mature Cheddar cheese, grated
4 eggs, separated
Method:
Make the filling: blanch the broccoli florets in boiling salted water for 1 minute. Drain, rinse under cold running water, and drain again.
Melt the butter in a small saucepan, add the flour, and cook, stirring occasionally, for about 1 minute.
Remove the pan from the heat, gradually blend in the milk. Bring to a boil, stirring until thickened. Remove from the heat, add the mustard and cheese, and season with salt and pepper. Stir then leave to cool slightly.
Beat the egg yolks into the sauce. In a large bowl, whisk the egg whites until soft peaks from, then fold into the cheese sauce with the broccoli.
Lay the pancakes on two lightly buttered baking trays. Divide the soufflé mixture among the pancakes, arranging it down the middle of each one. Fold the sides of each pancake loosely over the top of the filling, and sprinkle with grated Parmesan cheese.
Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 15-20 minutes, until the souffle mixture has risen and the pancakes are crisp.
