Bacon & Pork Stuffed Savoury Pancakes

A rich, comforting dish perfect for chilly evenings. Thin crêpe-style pancakes filled with a smoky mix of minced bacon and sausage meat, lifted with herbs and a touch of mustard, then baked under a creamy béchamel until golden.

INGREDIENTS

100g minced bacon
200g sausage meat or minced pork
1 small onion, finely chopped
1 clove garlic, minced
1 tsp wholegrain mustard
1 tsp fresh thyme leaves (or ½ tsp dried)
1 tbsp chopped parsley
4 savoury pancakes (see note below)
20g butter (for frying)

For the béchamel:

25g butter
25g plain flour
300ml whole milk
1 tsp Dijon mustard
Salt and pepper, to taste
25g grated mature cheddar (optional, for topping)

METHOD

Preheat oven to 180°C fan / 200°C.
Heat the butter in a frying pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for another minute.
Add the minced bacon and sausage meat. Cook until browned and cooked through, breaking it up with a spoon. Stir in the mustard, thyme, and parsley. Season lightly. Set aside.
For the béchamel: melt butter in a saucepan, stir in flour and cook for 1-2 minutes. Gradually whisk in the milk until smooth and thickened. Stir in the Dijon mustard, season with salt and pepper.
Divide the bacon and pork mixture between the pancakes, roll up, and place in a buttered ovenproof dish.
Pour the béchamel over the pancakes, sprinkle with cheddar if using.
Bake for 20-25 minutes until golden and bubbling.

Note: For savoury pancakes, whisk 100g plain flour, 2 eggs, 300ml milk, and a pinch of salt. Cook thin pancakes in a non-stick pan, makes about 4.

Sides:

Buttered Savoy Cabbage – finely shredded and sautéed with a knob of butter and a hint of nutmeg.
Roasted Root Vegetables – carrots, parsnips, and swede, roasted with rosemary.
Celeriac Purée – smooth and creamy, offering a subtle, earthy contrast.
Grain Mustard Mash – rich and tangy, lifting the smoky filling.
Green Bean Almondine – green beans with toasted almonds and a squeeze of lemon.

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