Ingredients
- 3 tbsp butter
- 3 tbsp plain flour
- 300ml milk
- 100g grated mozzarella
- 100g diced ham
- Salt and pepper
- For the coating:
- 1 egg
- 250g breadcrumbs
- Veg oil, for frying
- For the filling: Melt two tablespoons of butter and add one tablespoon of the plain flour. Stir in 100ml of milk and cook until thickened. Add the grated cheese, diced ham, salt and pepper. Allow to cool.
- For the pancakes: Heat up the remaining milk in a saucepan. Add the remaining butter and, once it gets to a simmer, add the remaining flour in one go. Mix until you get a rough dough. Let the dough rest until it is cool enough to be handled, then knead for a few minutes. Roll the dough out with a rolling pin to a thin sheet.
- Cut circles using a cookie cutter around 10cm in size. Put one tablespoon of filling in the centre of the circles, fold and seal with a little water.
- Get your crumbing station set up. Whisk one egg with a teaspoon of milk. Pour the breadcrumbs on to a plate. Dip the pancakes one by one in the egg and then coat with the breadcrumbs.
- Heat some frying oil in a pan to 175 degrees. Once the oil is hot, deep fry the pancakes in small batches (depending on the size of pancakes and pan). Cook until crispy and golden.
