Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Recipe Kits
Celebration Hampers
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
READY IN
60 mins
COOKING TIME
35 mins
PREP TIME
10 mins
SERVES
Serves 2 (6 pancakes)
ingredients
- 100g plain flour
- Pinch sea salt
- 1 large free-range egg, beaten
- 250ml whole milk
- 1 tbsp vegetable oil
- Butter, for greasing
- 2 medium leeks, trimmed
- 200g baby spinach leaves
- Sea salt and black pepper
- 1 tsp sweet smoked paprika
IN STOCK - 1 pack Chestnut-fed roast ham, trimmed of fat and halved or cured ham
- 200g Tetilla pasteurised cow’s milk DOP
- 30g Galmesan cheese, finely grated
IN STOCK - La Chinata smoked hot sauce
IN STOCK Method:
- Preheat the oven to 200°C/fan180°C/gas 6.
- Sift the flour and salt into a mixing bowl and make a well in the centre. Pour the egg and milk into the well and whisk until smooth. Strain through a sieve (to remove any lumps) and stir in the oil. Leave at room temperature for 30 minutes.
- Place a non-stick frying pan over a medium-low heat. When hot, rub with a little butter and pour in half a ladle of batter and rotate the pan so it forms a thin even layer. When the batter starts to set, loosen the pancake with a palette knife and flip it over. Cook for 30 seconds, then slide onto a plate and cover with a clean tea towel. Repeat with the remaining batter.
- Butter a shallow baking dish.
- Cut the leeks in half lengthways and slice into 1 cm coins. Steam until tender. Press dry on kitchen paper and place in a mixing bowl.
- Blanch the spinach in boiling water, drain and cool under cold running water. Squeeze dry and add to the bowl with the leeks. Break half of the Tetilla cheese into small pieces and add to the bowl. Season with salt and pepper, sprinkle with ½ tsp smoked paprika and gently mix.
- Take the first pancake and place 1 slice of ham at the edge. Add 2 heaped tablespoons of the leek, spinach and cheese mixture. Roll the pancake up and place in the baking dish. Repeat with the remaining pancakes. Top with the remaining Tetilla cheese and add a little more smoked paprika. Sprinkle generously with the grated Galmesan cheese and bake for 25 minutes or until hot and bubbling.
- Serve with a green salad and a dash of smoked hot sauce.
Little tip:
Test the pancake batter and pan temperature with a small amount of batter (the first pancake often doesn’t work!).
Cook the pancakes and make the filling and store in the fridge until ready to put the dish together and bake.
ingredients
- 100g plain flour
- Pinch sea salt
- 1 large free-range egg, beaten
- 250ml whole milk
- 1 tbsp vegetable oil
- Butter, for greasing
- 2 medium leeks, trimmed
- 200g baby spinach leaves
- Sea salt and black pepper
- 1 tsp sweet smoked paprika
IN STOCK - 1 pack Chestnut-fed roast ham, trimmed of fat and halved or cured ham
- 200g Tetilla pasteurised cow’s milk DOP
- 30g Galmesan cheese, finely grated
IN STOCK - La Chinata smoked hot sauce
IN STOCK 
