Puffed Pancakes with Filling
7,1 / 10
ready in 40 min.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
Whisk the egg whites with a pinch of salt and a dash of lemon juice until stiff. Stir the flour, milk and egg yolks together until smooth, and carefully fold in the egg whites.
In a small frying pan, melt a little butter and add some of the batter. Spread the batter evenly over the base of the pan by gently turning and tipping the pan (it should be about a finger's width deep). Leave to cook for a short while then transfer to the oven and bake for 8 minutes.
Repeat the process with the remaining batter, making 4 omelettes.
Meanwhile blanch the asparagus in boiling salted water for 5-7 minutes. Remove from the water, quench in cold water and drain well.
Spread one half of each omelette thinly with cream cheese and season lightly with salt and ground black pepper. Top with ham and asparagus, fold and serve.