Cyril Lignac’s recipe for pancakes with ham and cheese

Can we do more greed and comfort than crepe ? Some like it with chocolate, some with jam, some with maple syrup, but surely everyone loves them. Pancakes are a safe bet to delight the palates of young and old alike, gourmets as well as gourmets. As adults, they offer a trip to after-school snack time. But since we want to enjoy the pancakes as much as possible, we decided to adopt it into a savory version. Please note that we are not talking about Breton pies. We’re talking about our classic pancakes, but with a delicious filling. And since pancakes are in harmony with good food, what could be better than garnishing them with classic ham / cheese. To treat yourself as you should, here is the recipe Ham and Cheese Pies by Cyril Lignac.

What flour for his pancake mix

Each recipe has its own flour, and crepe, the right to have a special one to be sure to be successful. There are 6 types of flour. In baking, white T45 flour is generally used. To make our pies, we’ll arm ourselves with them T45 or T55 flour. Because ? It absorbs liquids more easily and has a neutral taste. Gluten gives pancakes their texture. If you want thin and light pancakes, you can replace the white flour with soft wheat flour or cereal flour. It also contains gluten. If you want to exclude it from your recipe, you can use rice flour for its neutral flavor, or chestnut flour to flavor your pancakes. To make the famous Breton pancakes, you can use buckwheat flour. Now that we know which one to choose, we still have to figure out how to use it well. There is nothing more annoying than having little balls in our preparation. Fortunately, Cyril Lignac reveals his tips for clump-free pie dough.

Pork and Cheese Pies recipe from Cyril Lignac

Preparation time: 20 minutes
Cooking time: 25 minutes

Ingredients for 4 people:

  • 300 grams of flour
  • 3 eggs
  • 2 tablespoons of oil
  • 60 cl of whole milk
  • 3 tablespoons of sugar
  • 4 to 8 slices of cooked ham (depending on how many patties you want to make)
  • 70 grams of flour
  • 70 grams butter
  • 50 cl full fat milk
  • 50g grated Parmesan cheese or other grated cheese
  • 20g butter for cooking the crepe
  • 4 saccharin + olive oil / red balsamic vinegar
  • Fine salt + ground pepper


  • 1 salad bowl + 1 whisk + 1 ladle + 1 frying pan + 1 long spoon + paper towel + 1 plate
  • 1 saucepan + 1 whisk
  • 1 frying pan + 1 spoon

Preparation :

  1. In a bowl, whisk together flour, eggs, sugar, oil and milk. Leave the dough to rest for 10 minutes, which is the time to make the bechamel with cheese.
  2. In a saucepan, melt the butter, add the flour, mix and cook the roux for 6 minutes.
  3. Pour milk, bring to a boil, cook until the sauce thickens, add cheese and season with fine salt and pepper (you can also flavor with cumin or nutmeg).
  4. In a hot frying pan, pass the absorbent paper with oil, pour a ladle of the mixture, cook until bubbles form on the surface and the pancake is golden, turn over and repeat the process. Make the required number of pancakes.
  5. Put the patties on a clean work surface, cover with bechamel and spread the pork slices on top.
  6. Begin rolling, then fold the edges and finish rolling.
  7. Reserve on a plate.
  8. In a hot frying pan, pour a little olive oil, put the pancakes seam side first, start coloring, then turn them over and add the butter. watered.
  9. Once the pancakes are golden and crispy, put them on the plates and serve with a salad marinated in olive oil and red balsamic vinegar.

To take advantage of Cyril Lignac’s other recipes, it’s here!

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