Duration: 30 mins

Serves: 5

Difficulty level: Beginner

The Method

    For the Pancakes
  1. Sift the flour and a pinch of salt into a large bowl and create a well in the middle
  2. Add in the beaten egg and milk/water mixture and generally incorporate into the flour until smooth
  3. Lightly oil a 6 inch frying pan, removing excess with kitchen roll and heat until hot, but not smoking
  4. Pour in 2 tablespoons of batter and tilt the pan to coat the bottom evenly
  5. Cook until the underside has browned then flip to gently cook the other side
  6. Set aside on a plate and repeat until all batter has been cooked
    For the Cheese and Leek Filling
  1. Fry off the bacon in a large frying pan until crisp. Drain off any excess fat
  2. Add the butter, mushrooms and leeks and cook for 5 minutes until softened
  3. Stir in cream cheese and milk until warmed through and season with a grind of fresh black pepper
  4. Distribute a spoonful of the filling into the already prepared pancakes, roll up and line up in an ovenproof dish. Sprinkle with grated cheese
  5. Place under the grill until the top has browned and the cheese has melted