Baked Pancakes with a Bubbling Mornay Sauce

Start by making your pancakes, put the butter into a pan over a moderate heat and cook until it just begins to brown (this is beurre noisette). Put to one side.

Next, in a bowl, whisk together the flour, salt, eggs and milk until you have a smooth batter. Add the beurre noisette to the batter, whisk to combine and pop into the fridge to rest for 20 minutes.

When the batter has rested, pre-heat a non-stick frying pan then add a small knob of butter. When the butter is foaming pour a small amount of batter into the pan, turning until a nice thin pancake forms. When you can see it is brown around the edges use a spatula to release the pancake from the pan and flip it over and cook until golden. Place the pancake onto a plate and repeat until the batter is finished.

Next, pre-heat a frying pan, coat the sprouting broccoli in a little olive oil and add a pinch of salt. Place the broccoli into the pan and fry until the leaves just begin to colour, tossing every now and then. Then add a good splash of water and boil until the water has evaporated. Put the broccoli to one side.

Next make the Mornay sauce. Put the butter in a saucepan and melt over a medium heat. Once melted add the flour and mix to a smooth paste. This is known as a roux. Leave this to cook for a few minutes, stirring occasionally. Add the milk in thirds, whisking all the time, until you have a smooth sauce, then finally, add the Cheddar and English mustard.Taste for seasoning and keep to one side until needed.

Take one of your pancakes, add and place 2-3 stems of sprouting broccoli in the centre and top with a small handful of Cheddar (and the bacon or ham hock, if using). Roll up the pancake and place into and oven-proof dish. Repeat with the remaining pancakes Once all are neatly arranged in the dish, pour over the mornay sauce. Scatter a generous handful of Cheddar or Parmesan over the top and bake in an oven at 200˚C for 15-20 minutes or until golden and bubbling.