The recipe was genuinely entitled Green Eggs and ham, although it is more of a ham filled pesto pancake dish. Although given that we have leftover pesto, and Miss Four's penchant for scrambled eggs, I can see 'real' green eggs sometime in the near future. As I was flicking through the library's copy of Nigella Express, I saw this, and being a bit of a fan of the good doctor, I couldn't not cook it. Plus, it fits so well with this week's Cookbook Challenge.
Pesto Pancakes (Nigella Express - Nigella Lawson)
150ml semi-skimmed milk
oil for frying
5 large thin slices of ham
Blend or whisk together the pesto, egg, flour and milk to make a batter.
Oil a crepe pan or heavy based frying pan, wiping away any excess oil with some kitchen paper, and place over a medium heat.
Ladle in approximately 100ml of batter, swirling instantly to gain a paper-thin crepe.
Once the top becomes dry and the edges lift away, flick it over with a thin rubber or wooden spatula to cook the other side for about 30 seconds.
Layer the panckaes between pieces of baking parchment or greaseproof paper as you go, and when you have finished making them, lay a slice of ham on each one and roll up or fold into triangles - or however you like!
I doubled the batter recipe, but we still only got seven pancakes. I didn't bothered with the oiling and wiping, just used a bit of spray oil every now and then. I folded the pancake in half over the ham, then sprinkled grated parmesan of one half of that, and folded the pancake over the cheese, to end up with quarters.
Miss Four said they were delicious, and she 'definitely wants to eat them again for dinner'. I served them with some steamed baby red potatoes in parsley and butter, and some oven roasted truss cherry tomatoes, and even garnished with roses made out of the leftover ham. We had fresh Crimson seedless grapes for dessert. I did gooood tonight!
This was an entry for
The Cookbook Challenge: Week 26 - Green.