DELICIOUS Cheesy Pancakes Au Gratin Recipe For Beginners
If you haven’t tried cheesy pancakes au gratin, now is the time to prepare this quick and delicious recipe, ideal for any beginner.
Cheesy Pancakes Au Gratin
Course: Breakfast, BrunchCuisine: RomanianDifficulty: Easy3
servings20
minutes25
minutes299
kcal45
minutesSometimes, I end up making too many pancakes, and my family doesn’t want to eat them once they’re cold. Instead of wasting perfectly good pancakes, I’d rather transform them into something new and tastier. I searched through many recipes online, but couldn’t find one that felt just right. In the end, I decided to try my own recipe. I know my “foodies” well, so I was confident I knew what would catch their attention. Let me show you just how easy it is to prepare these cheesy au gratin pancakes.
Ingredients
4 large pancakes
50 g baby spinach
150 g of cheese
2 tablespoons of cream with at least 20% fat
80 g chicken ham
50 g of smoked cheese (or any cheese that melts nicely)
80 – 100 g of smoked cheese for gratin
a small piece of red pepper (optional)
green onion
fresh dill
1 egg
2 spoons of cream for gratin
salt and pepper to taste
Directions
- I grabbed everything I thought would work from the fridge to prepare the filling for these pancakes. Although it might not seem like much, it was more than enough to make a quick and easy brunch.
- To start, I chopped the green onion, dill, and a piece of pepper. I finely grated the cheese and cut the chicken ham into thin strips. In a pan, I lightly sautéed the green onion in a little butter, for 2-3 minutes, then added the spinach at the end. I didn’t cook it for more than 1 minute—that was enough.
- I have all the ingredients ready and I’m set to make the filling for the cheesy au gratin pancakes. In a bowl, I mixed the cheese, cream (2 tablespoons), pepper, grated cheese, and chopped fresh dill. I also added the green onions with the previously cooked spinach, then seasoned with salt and pepper to taste.
- I filled each pancake with 2 full spoons of the prepared mixture. I made sure to wrap each pancake tightly so that the filling wouldn’t spill out during baking. Since I wanted to prepare individual portions, I used 3 small ceramic dishes for baking. This step isn’t necessary—you can use any tray or dish you prefer. I greased the dishes with a little oil and placed the cheesy pancakes in them.
- For the cheesy pancake gratin, I didn’t just use grated smoked cheese. I decided to elevate the dish a bit by adding a velvety sauce on top. I made the sauce by mixing 1 egg with 2 tablespoons of cream, salt, and freshly ground pepper. I poured the sauce over the pancakes, then topped them with finely grated cheese.
- I placed the trays in a larger oven tray to make them easier to handle. I baked the cheesy pancakes at 180°C for 20-25 minutes, or until they were nicely browned. When you take the tray out of the oven, you’ll notice the top will puff up like a balloon, but it will deflate quite quickly. Don’t worry, that’s completely normal!
- We’re ready to serve!!! The whole house smells lovely. Baked cheesy gratin—what could be more wonderful than that? You can serve the pancakes either hot or at room temperature. We served them slightly warm, and they were delicious. I look forward to hearing your opinions in the comments. See you at the next recipe!
