Pancake Bake

Method

The Pancakes

1. Blend the flour, icing sugar, salt, milk, eggs and butter until smooth.
2. Allow to rest in the refrigerator for a minimum of 30 minutes or overnight if possible.
3. Heat a 20 cm non-stick pan over medium heat. Coat it lightly with butter or spray with a non-stick spray.
4. Whisk the batter. Pour 30 ml into the centre of the pan, swirling the pan until the batter evenly coats the bottom.
5. Cook until the pancake is golden on the bottom and the edges begin to lift from the pan.
6. Lift one edge of the pancake with a spatula and gently flip it over onto the other side.
7. Cook the second side until just set and golden.
8. Slide the pancake onto a plate lined with paper towel.
9. Repeat with the remaining batter, greasing the pan as needed.
10. Stack the pancakes and set aside to use later.

The Sauce

1. Melt the butter over a low heat. Stir in the flour and whisk thoroughly to cook the flour and create a thick paste.
2. Remove from the heat. Add the milk a little at a time, whisking thoroughly to prevent lumps from forming.
3. Place the pot back over a low heat and continue to stir until the sauce thickens. The consistency should be similar to that of the pancake batter - the sauce should coat the back of a spoon and hold its place when you run your finger through it.
4. Add the salt, pepper and nutmeg. Season to taste. Stir through 125 ml of the cheese until it has melted completely.

To Assemble

1. Preheat the oven to 180°C.
2. Place a small handful of cheese on each pancake and roll up like a sausage, with the cheese in the centre.
3. Spread 125 ml of the white sauce over the bottom of an oven dish and pack the pancakes next to each other on top of the sauce.
4. Pour the remaining sauce over the pancakes and sprinkle with the rest of the cheese.
5. Bake for about 15 - 20 minutes or until the sauce is bubbling and the cheese on top is melted and golden brown.
6. Sprinkle with fresh herbs and serve.