Béchamel Sauce: Savoury Pancake

Béchamel Sauce: Savoury Pancake

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  1. melt the butter in a pan and stir in the flour to form a paste.
  2. pour the milk into the flour paste a bit at a time, making sure it is boiling again before pouring in the next batch.
  3. let the sauce simmer for a few minutes and then add the cheese, season and keep warm.
  4. put the wholemeal flour, salt and eggs in a bowl and whisk to form a paste (using the Kenwood Chef whisk attachment).
  5. add the milk slowly and whisk until combined and lump free.
  6. hack up the spring onion, chorizo, sun-blushed tomatoes, olives and basil all together.
  7. heat a frying pan and melt a small knob of the butter until it bubbles.
  8. ladle the pancake batter into the pan to just coat the bottom.
  9. cook for about a minute or so until it is golden underneath and has begun to dry out on top, then flip and cook for another minute until it is cooked completely.
  10. lay on a serving plate and add your filling mixture in a line own the middle, before spooning on a little of the sauce.
  11. roll up into a cigar shape, ladle on extra cheese sauce and garnish with parsley to serve.

makes 4


Cheese sauce

  • knob of butter (30g)
  • 1 tbsp flour (30g)
  • milk (400ml)
  • handful of gruyere cheese, grated (100g)

Wholewheat pancakes

  • wholemeal flour (200g)
  • pinch salt
  • 2 eggs
  • milk (300ml)
  • knob of butter 


  • handful of sun-blushed tomatoes
  • 3 spring onions
  • diced chorizo (50g)
  • pitted black olives (50g)
  • handful of fresh basil

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